Hello and welcome to another edition of Foodie Friday! Last weekend was the Super Bowl and I used it as an excuse to make something creative and photograph it - then taste test it, of course, before anyone came over. Every year we make a big deal out of the Big Game, and our families usually come together to half-watch and half-chat the whole way through.
Because we have such a variety of people, I try not to stray too far away from the staples - chips and guac, salsa, chili, salads, and something sweet. My challenge this year was to keep it as Paleo as possible without anyone noticing, and I'm proud to say I achieved my goal. My brother told me at the end of the party that he had never eaten so much snack food and felt so good about it afterwards. Mission accomplished!
I am thankful to have two aunts who are pros at cooking, and one in particular gave me a guacamole recipe that I use every time I need a go-to. Even though it's delicious, though, I wanted to mix things up and create something a little different this time. I found a recipe for Indian-Spiced Guacamole from 101 Cookbooks and I was instantly inspired. It only took a few extra steps and one little pan, and a dish that I love took on a whole new look. Without further ado, here is a made-over guacamole that is perfect for any party - or just a day you're feeling extra snacky ;)
Indian-Spiced Guacamole
Adapted from 101 Cookbooks
2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon fine-grain sea salt
1/2 cup coarsely chopped fresh cilantro
1 tablespoon extra-virgin coconut oil or ghee
1 small yellow onion, finely minced
2 cloves garlic, finely minced or pressed
1 teaspoon Indian curry powder
1 small jalapeño, minced (you can use canned jalapeños as well)
1. Cut the avocados in half and scoop the flesh into a bowl using a spoon or an avocado scoop, removing the pit. Add lemon juice, salt, and almost all of the cilantro. Mash this up as much as you want - I prefer it on the smoother side, but chunky might be your favorite.
2. Meanwhile, heat the oil in a small skillet over medium-high. When it is hot, add the onion and stir for a few minutes, then add garlic and jalapeños. Sprinkle generously with the curry powder and cook for just 1-2 more minutes. Remove from heat.
3. Stir the onion mixture into the avocado mix. Just before serving, garnish with remaining cilantro. For a Paleo option, serve with sweet potato chips (pictured).
Feel free to Pin the image below and save it to your boards!
