Photo by Marta Bartolomei Edmonds. Bowl by Roger Baumann. Plate by Scott Bartolomei Edmonds.
Life is full of small delights. Guacamole is one such delight. I enjoy this simple dish in its most basic incarnation: chunks of avocado decorated with green onions, a dash of salt and drizzled extra virgin olive oil. But today, I’m experimenting with ginger.
When it comes to guacamole, my thought is: the simpler the better. It’s all about the plump, ripe avocado, the olive oil and the salt, but, adding a little something like minced ginger can really change your experience.
Recently I learned that the ancient Aztecs named this delightful fruit ahuakatl – testicle – and that they prized it as an aphrodisiac. I hold avocado in high regard, not because of its shape suggestive of that hanging fruit between a man’s legs, but because the flavor and texture is so deeply satisfying. Avocado’s silky texture and rich flavor heightens the experience of any meal.
This summer dish is a twist on traditional guacamole. Fresh grated ginger gives it a kick and the radish adds a surprisingly clean, crispy element. Serve it with homemade lemony cumin chips that will make mouths water.
Learn more about avocados here.
1 ripe Hass avocado
1 radish, cut into matchsticks
1 green onion, sliced
1/2 teaspoon of fresh minced ginger
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, to taste
Lemony Cumin Chips
1. Quarter and peel a ripe avocado. Cut it into 1/4″ chunks and place in a bowl. Add the radish, green onion, ginger, olive oil and gently stir. Add salt to taste and serve.
Makes 1 cup.