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.
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
- 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.
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!