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As you can see, I (Hilary) have been happily experimenting with incorporating bananas into less expected savory dishes. So here’s a fun twist on a tropical classic: guacamole! We premiered this dish at San Salvador’s first Vegan Picnic, which you can read about right here.

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In El Salvador, guacamole typically contains hardboiled egg, a heaping helping of mayonnaise, and sometimes some grated cheese sprinkled on top. This recipe offers some “cleaner” alternatives. You’re aiming for a smooth dip, with some satisfying crunch from the onion and cucumber and some surprising sweetness from the banana. Here’s what you’ll need:

  • 4 ripe avocados
  • 1 large cucumber
  • 1/2 onion, diced
  • 2 ripe bananas, sliced
  • 2 small limes (or one large)
  • 1 pinch of salt, or to taste
  • a dash of ground black pepper
  • 1 tablespoon tahini
  • 2 cloves diced garlic (or to taste)
  • **optional: a squirt of your favorite hot sauce

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  1. Slice open the avocados and scoop out the meat with a spoon into a large mixing bowl. Stir until creamy.

2. Peel and dice the cucumber, onion and garlic.

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3. Combine the avocado, cucumber, onion and garlic in the mixing bowl, stirring together until the avocado has coated the other ingredients.

3. Peel and cut your bananas into quartered slices; stir the bananas into the rest of the mixture (careful not to mush them up too much!) along with the salt, pepper and lime. Scoop your fresh guacamole into a serving bowl and enjoy with tortilla chips, celery sticks or carrot slices!

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