Summer Guacamole with Basil

by Arielle J on July 24, 2018

Yesterday when I was shopping around the Union Square Farmers Market in New York City, I spotted someone carrying bags and bags of basil. I had a feeling he was a chef, so asked him what he was going to make. He rattled off a few dishes, one of which was Basil Guacamole. Yum!

So, I too, bought some basil (and tomatoes, onions, lime and avocado) and walked home feeling super inspired.

He was from Cosme, a modern Mexican restaurant in Flatiron, New York City. Not sure what how they make it there but loved the idea of adding a summery herb.

Here is my take on Basil Guacamole – so fresh and delish!

Summer Guacamole with Basil
What you Need:
– 1 avocado (chilled if possible)
– 1/2 white or red onion, chopped (approximately 1/4 onion)
– 7 pieces fresh basil, shredded or chiffonade
– 1 Tbs lime, juiced
– 1/4-1/2 tsp fine sea salt
– 1/2 cup cherry tomatoes, quartered (approximately 10 cherry tomatoes)

Directions:
1. Mash avocado
2. Add in onion, basil, lime and sea salt and mix well. Add in 1/4 tsp of sea salt to start and then add in depending on preference
3. Add tomatoes and lightly mix

I love serving with colorful radishes, cucumbers, sliced peppers, romaine lettuce leaves and strips of raw zucchini during the summer or veggie chips.

*Tip: I recommend chilling the Basil Guacamole in the refrigerator before you eat – will bring out the flavors of the basil even more. Also, cover with plastic wrap to prevent it from oxidizing.

The basil really stands out, so if you’re craving Mozzarella, Tomato and Basil, but don’t want to have cheese, believe it or not, this is a great dairy-free alternative to your fave summer dish! And, obviously, it’s a great alternative to plain guac too. And, also, a great alternative to guac made with cilantro! So, it’s overall a great idea.