Today was one of those days when it seemed like a terrible idea to turn on the stove due to the extreme heat wave we’ve been having around here. It got as hot as 106, if the car thermometer is to be believed! A short walk to the market proved to be quite difficult due to the heat and the only respite on the walk home was the cold gallon of milk I was carrying. On days like this, I like to make a quick salad and call it a night. Tonight, I made a quick salad and threw it into some endive leaves and called it a night!
The salad I made tonight was not a salad in the way that it is typically thought of with big leafy greens all tossed together with a dressing. Rather I took some basic guacamole ingredients–avocado, jalapeno, tomato–added an unusual one–peach–and tossed it all with some lime-jalapeno-cilantro vinaigrette. Hence, the name, “deconstructed” guacamole, guacamole flavor without any of the mashing.
Deconstructed Guacamole
| Prep: | Cook: | Yield: 8 as an appetizer | Total: |
A delicious and refreshing summer appetizer with the delicious flavor of guacamole accented by endive cups.
You'll Need...
- For the vinaigrette:
- 1/4 cup chopped cilantro
- 1 tsp. finely chopped jalapeno, seeded and with ribs removed
- Juice of 1/2 lime
- 1 tsp white wine vinegar
- 1 Tbsp. extra virgin olive oil
- Salt, to taste
- For the vegetables
- 1-2 heads of red endive
- 1 large avocado, chopped into 1 inch cubes
- 1 small peach, chopped into 1 inch cubes
- 1 roma tomato, chopped into 1 inch pieces
- 1/2 jalapeno, seeded and with ribs removed
- Salt, to taste
- Chopped cilantro to garnish
Directions
- Combine the cilantro, jalapeno, lime juice, white wine vinegar, and a pinch of salt in a bowl. Stir until well combined. Slowly drizzle in the olive oil, whisking rapidly to emulsify. Taste, and season with more salt if needed. Allow to sit for at least 15 minutes. Note: if making this dressing for a leafy salad, consider adding more olive oil to cut the sharpness of the lime.
- While the vinaigrette is sitting, chop all of the vegetables and combine in a large bowl. Combine well, being careful to preserve the integrity of the avocado. Spoon in about half of the vinaigrette, stirring gently to coat all of the vegetables. Taste. If you would like more lime flavor, add more of the vinaigrette. Season with additional salt if required.
- Chop off the bottom of the endive bulb and carefully pull off 8 sturdy leaves. They will naturally form cup shapes. Fill with the "deconstructed" guacamole and garnish with some cilantro. Take a bite. Enjoy!
7 Comments
looks delicious! may become my new wednesday night dinner of choice.
Perfect for the hot weather. I want some right now!
Very creative and colorful, like a watercolor painting. I have observed from your blog that you are heavily influenced by color when you are planning your meals, I bet you don't have a list when you go grocery shopping! Love all what you have cooked up.
Very appetizing. You have really good aesthetic sense.
@Kieran: let me know how it turns out! I hope you enjoy it!
@Carol aunty: I'll make some next time we have dinner together!
@Kshama aunty: Thank you for your kind words! And, you're right…sending me to a farmer's market is a disaster because I often end up buying fruits and veggies because of their beautiful colors and textures.
@papa hathi: Thanks! The colors were so pretty, it made it easy.
Great job.
@Mama Hathi: Thanks!