Mix it up for Cinco de Mayo and throw something unexpected in the guacamole. My crisp and refreshing version adds the crunch of green apples and the cool juiciness of cucumber. It serves well as a stand alone dip, on fish or chicken tacos, or it also makes a tasty salad when generously scooped onto a plate of mixed greens.
This recipe originated from a special request for diced cucumber to go along with the fish tacos I was making one night. After foraging in the frig I came up with all things green and a new favorite was devised. Now, every time I’m at the market with that high maintenance diner and we walk by the avocados, he quickly asks…”hey, when are you going to make that green apple guacamole again?”
Green Apple Guacamole Makes about 6 cups
- 2 Granny Smith apples*
- 2-3 avocado, diced
- Juice of 3 limes (about ¼ cup)
- 1 cucumber, peeled, seeded and diced*
- 1 small white onion, diced
- 1 jalapeño pepper, minced (or to taste)
- 4 clove garlic, minced
- 2 Tablespoons fresh cilantro
- Coarse salt and fresh ground pepper to taste
- Peel, core and dice the green apples. Combine the apples and diced avocado in a medium mixing bowl. Sprinkle about 2 tablespoons of lime juice and toss lightly (this will keep the apple and avocado from discoloring while you gather and chop the rest of the ingredients).
- Gently stir in the remaining ingredients, including the additional lime juice. Season with salt and fresh ground pepper to taste.
- Cover and chill until ready to serve.
*I like to chop the pieces slightly larger than usual so you can really taste the individual ingredients as you snack.