Guacamole isn’t a hard sell: it’s so, so good. But I’m always looking for ways to sneak in more veggies in tasty and fun ways. So instead of or perhaps alongside the regular corn chips as dippers, try thinly sliced carrot chips! Slicing them on the diagonal increases their surface area. I find they add more color, are just as satisfying as corn chips, sturdier and aren’t deep fried.
Let’s be honest: the main concern in this dip equation is having an acceptable guac to mouth vehicle. You may be surprised to note that aside from texture, you’re probably not too bothered about what that vehicle is, so give the carrots a try.
If you chop the carrots an hour or so in advance and let them air dry a bit, the guac is less likely to slide off, which is the reason I don’t suggest cucumbers and peppers, because there’s too much water in them and less satisfying. Scooping guac with the added crunch of celery gives the mouth more to explore and adds more fiber, vitamins and key minerals. Buen provecho!
Prep Time: 10 mins Serves: 4 people as a dip, or unashamedly has served 1 hungry me
3 large ripe avocados (if you remove the little stem nub, and the inside is green and gives to the touch, it’s ripe)
¼ sweet yellow or red onion, chopped finely 1 handful fresh coriander 1 small tomato, chopped finely 1 small garlic clove, chopped finely or grated finely 1 stalk of celery, chopped finely ½ hot, fresh red pepper, jalapeño or serrano pepper, de-seeded and chopped finely 1 fat pinch good sea salt 2 limes, juiced 2 medium sized carrots, chopped diagonally
HOW TO Chop tomatoes first and salt them lightly; this serves as a marinade, making the tomatoes more flavorful and releasing their juices. Add the juice and all to the guac after you have chopped everything else. Chop the remaining ingredients and set aside; leave avocados last to ensure they brown the least. Split and seed the avocados, scooping the flesh into a bowl for mixing, then chop roughly with a knife, the edge of a spoon, or smash a bit with a fork.
Mash it all roughly with a fork until mostly uniform (chunky is good)! Chop the carrots (leave on peel if organic) and arrange on a platter with guac in a bowl and chips alongside, if desired. Salt to taste.
When chopping your chilis, be careful to rinse your fingers directly with hot water first before rubbing or washing with soap. This allows the heat to rinse away the chili oil, which, like garlic and onion scent, is what stays on your skin and smells. In the case of chili, the oil may add a burning residue to places you definitely don’t want it, like your eyes or delicate nose skin.