We bunch of four, adore guacamole. Be it for everyday or for parties at ours or theirs…it’s been made and consumed too many times over at our household. Then there are the standard chopped avocados that slyly find their ways into the salads and as sides. Avocado sandwiches? Done! I’ve also used them in the occasional Tex-Mex recipes (although I ain’t a big fan of these meals). Made that and this, yet none compared to the soothe our good ol’ guacamole provided. I tried a few avocado smoothies too…and honestly, not one got approved by the kids and the Dad squad here. I’ve known not many that appreciate smoothie-fied avocados. And with both hands raised, I boarded that bus too.
With the recent shift in our dietary habits, I was falling back more heavily on simple clean eating, wholesome foods and infusing as much fruits, veggies, grains and proteins in our meals as I could. Couple months ago, I had sampled and blended in avocado, some spinach, cilantro and cucumber together. They were all that was green in my refrigerator that day! Then I added a little garlic to season and some yogurt to hold them together dreamily. And it became a surprise new avocado-based favorite of ours. The flavors were all beautifully balanced and complimented, without any ingredient overwhelmingly standing out in taste. And yet, there were the green-goodnesses that hopped in the tummy with every lick. This dip and spread was made and shared with a few of our friends. It instantly hit off with them, especially the kids. My two bambinos like it too much too. They can gobble down a bowlful and mop it clean like new! We especially love it with our pan-seared Salmon Cobb Salad (recipe in blog archives, link provided at the end of this recipe below).
It’s refreshingly any-season apt, low-carb and kid-friendly. The recipe is exquisitely simple, yummy and uncomplicated, with no fancy ingredients or technique. With all ingredients around, you could make it in less than 15 minutes! And yet, it makes a great nourishing, delicious food. Enjoy with your favorite chips, snacks, in burgers or on salads. I love eating them on their own or spread them on my happy morning toast! With this one at hand now, I do not run out of my avocado-recipe options. I eat it with anything and everything. Enough said, now please read the recipe and make some soon, to believe. In the meantime, hope you all had a wonderful week so far. Please leave me a comment and let me know how you liked it.
Makes about 10 oz (300 gms)
- 1 avocado
- 20 to 25 crunchy baby spinach leaves
- 1 baby cucumber or 1/3rd of a regular cucumber
- 2 to 3 heaped tbsp thick Greek yogurt or hung yogurt
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 generous handful of fresh cilantro, with tender stems
- Fresh lime juice, about 1 tbsp or to taste
- Salt to taste, about 0.5 tsp or to taste
- Peel, stone and chop the avocado. Rinse the leaves well. Wash, trim and chop the cucumber. Peel the garlic and chop roughly.
- Puree all ingredients together in a blender till smooth.
- Test taste and adjust salt and lime juice to suit your preference.
- Serve immediately or slightly chilled. Enjoy with anything and everything…with this delicious pan-seared Salmon Cobb Salad, or with your favorite chips, snacks, dab in burgers or add on salads. I love eating them on their own or spread them on my happy morning toast!
Storage: Store in an airtight container and refrigerate up to 2 days. Best if consumed on the same day you make it.
Substitutes, variations and tips:
The Greek yogurt could be substituted for sour cream (provides the same creaminess, with added tanginess and some extra calories!). For some crunch, add finely chopped onion greens or white onions to the blended avocado puree and mix. To add some heat, use minced Indian green chillies or fresh ground pepper. For a slight smoky flavor, dry roast the garlic cloves pieces on a clean and dry pan, before throwing them in the blender. To make it vegan, skip adding yogurt. Use very little (cold or room temperature) water and mix, if you’d like to thin it down a bit. Do not heat or warm this dip before serving. If you don’t prefer it chilled, keep the container out of the refrigerator ahead of time and let it come down to room temperature before you serve.