Gingered Guacamole with Lemony Cumin Chips

Guacamole and Chips Recipe
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.
Gingered Guacamole
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.

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