Recipe: California Guacamole

Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you the recipe for the tastiest Californian Guacamole.

The tastiest guacamole I ever had was in California. In the middle of the vineyards of Napa Valley. I often think back to it and have tried many times to replicate the guac I had there. With varying success. Until I made the recipe from Vivian Lui's new cookbook California Dreamin’. When I close my eyes, I am transported back to that oasis. Mmmm!

Ingredients

• juice of 1 lime
• 1 clove of garlic, crushed
  
• 2 avocados, pitted and diced
  
• kernels from 1 ear of corn
  
• 125 g cherry tomatoes, halved or quartered
  
• 2 spring onions, finely chopped
  
• 40 g pumpkin seeds, roasted
  
• 1 small jalapeño, finely chopped
  
• fleur de sel and freshly ground
  
• black pepper
  
• tortilla chips, for serving

Guacamole, what a great invention it is. It’s ready in no time and you can serve it with almost anything; tortilla chips, crackers, bread, raw vegetables… This variant is a bit sweet thanks to the corn. The pumpkin seeds make it surprisingly crunchy.

Here’s how to make the guacamole
In a bowl, mix the lime juice with the garlic. Add the diced avocado, corn, cherry tomatoes, half of the spring onions, half of the pumpkin seeds, and half of the jalapeño. Season with fleur de sel and black pepper and stir quickly.

Sprinkle the guacamole just before serving with the remaining spring onions, pumpkin seeds, and jalapeño. Serve with tortilla chips.

Text: Favorflav