Servings: 4 serving
Equipment
Ingredients
- 3 ripe Hass avocados
- 1 organic lemon for zest and juice
- 1 cup fresh blueberries
- 1/4 cup fresh chives
- Fine-grain Himalayan pink salt to taste
- Crushed black pepper to taste
- Pinch of ground cumin to taste
- 1 tablespoon pure maple syrup or to taste
- Ghee for garnish, optional
Instructions
- Begin by gathering 3 ripe Hass avocados to ensure a rich and creamy texture for your guacamole.
- Halve the avocados and remove the pits carefully with a spoon. Scoop the avocado flesh into a medium-sized mixing bowl, taking care to maintain its integrity for a chunkier texture that is characteristic of a high-quality guacamole.
- Using a potato masher or the back of a fork, gently mash the avocados until they reach a slightly chunky consistency. This preserves the textural integrity of the fruit, which is essential for a balance of mouthfeel and taste.
- Zest one organic lemon fully, taking care to avoid the bitter white pith beneath the bright yellow skin. The zest should be fine and only take the outermost layer of the citrus rind to impart a fragrant, lemony essence to the dish.
- Juice the same lemon, straining to remove any seeds or pulp, yielding approximately 2 tablespoons of fresh lemon juice. The freshness of the juice is imperative to achieve the bright and refreshing acidity desired in this dish.
- Wash 1 cup of fresh blueberries, ensuring they are free from stems and leaves. Pat them dry gently with a clean towel to prepare them for incorporation.
- Finely chop 1/4 cup of fresh chives, using only the green parts, to achieve a mild onion-like flavor and a vibrant green hue. This imparts both aesthetic and gastronomic appeal.
- Add the lemon zest, lemon juice, and chopped chives to the mashed avocados, folding them in with a spatula to distribute the flavors evenly without over-mashing the mixture.
- Fold in the fresh blueberries, doing so carefully to prevent them from bursting, which would discolor the guacamole. The goal is to achieve pockets of whole blueberries throughout the guacamole for bursts of sweetness and texture.
- Season the guacamole with fine-grain Himalayan pink salt, crushed black pepper, and a gentle pinch of ground cumin. These should be added to taste, but used minimally to not overpower the delicate flavors of the lemon and blueberries.
- Drizzle in 1 tablespoon of pure maple syrup, or to taste, to contrast the acidity of the lemon and complement the sweetness of the blueberries. This should be folded in gently to integrate fully.
- Finish by garnishing your Lemon Blueberry Guacamole with a few whole blueberries, a light drizzle of ghee for richness, and a sprinkle of finely chopped chives to enhance its visual appeal.
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06/10/2024 12:05 pm GMT
