Guacamole is a staple on many cookout tables, especially when the mercury starts rising. It's hard to argue with the light meal that can be made of tortilla chips and a dip assortment, it's a key component in 7-layer dip and when it's tossed with cooked pasta and chilled you have one of Summer's best, mayo-free pasta salads (you have to try it!). That said, the majority of the guac you can buy at the grocery store is, for lack of a better term, disturbing. The texture is off-putting for people like me (who are on the edge of avocado hate / like) as well as those who know what real avocado tastes like, and the colour stays eerily green despite all my homemade attempts at a recipe turning brown when exposed to air. I think a childhood of off-putting texture and bland flavour definitely dissuades me from enjoying the fruit, although my family can't get enough of them!
Near the end of school, I had one last hurrah with our kids' cooking lessons and decided to introduce them to the concept of a dip not out of a plastic container that they could make almost entirely themselves. Most of the kids had no idea what an avocado tasted like (they did know what it was, though), and their idea of Mexico was more akin to Taco Bell than Toluca. I decided on a "Cinco de Mayo" theme (late, but still fun) and brought in an antique festival dress I had purchased years ago but only worn a handful of times. The kids (and my supervising teachers!) had a great time learning about the celebration and couldn't wait to try making the dip fresh.
Being that avocados don't exactly proliferate up here, even the ripest fruit I could find left a little to be desired on the creaminess and flavour scale. Peering in the fridge while testing the recipe, I spotted my mom's container of Greek yoghurt and decided to dollop in a spoonful, almost as you would sour cream on a taco. The creaminess instantly came into its own, and with the diced tomatoes, homegrown scallions and garlic chives the dip took on a vibrant flavour and colour perfect for snacking! When it came to presenting the recipe to my classes, my reasoning for the yoghurt was to provide the "white" component in a Mexican flag-hued dish, helping me to tie in an extra aspect of the lesson with minimal segue. Not only did the kids love mashing it up, but they asked for seconds (and thirds!) of the dip on the multigrain "scoop" chips I found!
This week's #SundaySupper is all about food to both keep you cool as well as being served cold. While this dip is equally delicious at room temperature or right out of the fridge, storing it in the icebox is the way to go if you're not eating it that minute. Our hostess this week is Alaiyo of Pescetarian Journal - thanks!
Brisk Beverages
Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
Mocha Madness Milkshake from Desserts Required
Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz
Skinny Watermelon Mojito from Peanut Butter & Peppers
Southern Sweet Tea from Gluten Free Crumbley
Strawberry Mango White Sangria from The Texan New Yorker
The Polar Cap Drink from Seduction in the Kitchen
Vanilla Root Beer Cream Soda from Feed Me, Seymour
Chilled Starters
Avocado Hummus Dip from Shockingly Delicious
Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian
Gazpacho from Jelly Toast
Green Gazpacho from The Not So Cheesy Kitchen
Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
Mexican Flag Guacamole from What Smells So Good?
Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
Tuna Tartare from Kimchi Mom
White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
Antipasto Tortellini Pasta Salad from Neighborfood
Broccoli Salad from Flavor Mosaic
Cantaloupe Risotto from Confessions of A Culinary Diva
Cold Peanut Noodles from girlichef
Korean Salad from Noshing With The Nolands
Layered Salad with Green Goddess Dressing from Delaware Girl Eats
Pesto Pasta Salad from Supper for a Steal
Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
Tuna and Potato Salad from Cindy’s Recipes and Writings
Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
Jalapeno Ham Salad from Bobbi’s Kozy Kitchen
Shrimp Ceviche from Kudos Kitchen by Renee
Surimi Salad from Pescetarian Journal
Zucchini Lasagna from Nosh My Way
Cool Confections
Berry Ice Cream Bomb from Jane’s Adventures in Dinner
Cherry Cream Cheese Ice Cream from Magnolia Days
Lemon Curd Parfait from Life Tastes Good
Lemon Thyme Ice Pops from Country Girl in the Village
Mocha Latte Ice Cream from The Foodie Army Wife
No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
Nutella and Pistachio Gelato from La Bella Vita Cucina
Olive Oil Gelato from The Girl in the Little Red Kitchen
Pluot Ice Cream from Crazy Foodie Stunts
Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
Salted Caramel Gelato from Manu’s Menu
Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
Vanilla Bean Chia Seed Pudding from Pies and Plots
White Chocolate Fruit Dip from Hezzi D’s Books and Cooks
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Mexican Flag Guacamole
Makes 6 adult or 10 child servings
Flesh of 1 large, ripe (Haas) avocado
1 tbsp lemon juice
2 tbsp non-fat, plain Greek yoghurt (or homemade)
pinch black pepper
1/4 tsp salt
1 plum tomato, diced
2 tbsp minced scallions
1/2 tbsp minced chives (I like garlic chives)
In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth.
Fold in the tomato, scallion and chives.
Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour.
Ideally, bring out about 20 minutes before serving (although this is still good right out of the fridge!).
Amount Per Serving
Calories: 54.6
Total Fat: 4.5 g
Cholesterol: 0.1 mg
Sodium: 6.2 mg
Total Carbs: 3.5 g
Dietary Fiber: 2.1 g
Protein: 1.3 g
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