Here’s an easy way to up your guacamole game – toss some chopped fresh strawberries in it!
Strawberry guacamole! Chunky avocado guacamole with bursts of tart sweet juiciness from strawberries.
I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, the doyen of Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds.
The bits of sweet and tart fruit balance beautifully with the creamy salty mashed avocado.
In addition to the strawberries in this guacamole, I’ve also added some chopped dried cranberries, for bursts of sweetness. You can skip them if you want (if you are going paleo), and just stick with the strawberries.
Just make sure to taste as you go! A good guacamole is all about balance of flavors and textures – creamy, tart, tangy, salty, and in this case sweet as well.
We’ve intentionally omitted chiles from this guacamole, but please feel free to add some if you want the heat! Just a serrano or half jalapeño minced will do.
- 2 ripe avocados, peeled and seeded (seeHow to Cut and Peel an Avocado)
- 1/2 teaspoon salt
- 1 Tbsp lime or lemon juice
- 1/4 cup minced red onion
- 1 cup chopped cored strawberries
- 1/4 cup chopped sweetened dried cranberries (omit for paleo version)
- 2 Tbsp chopped cilantro (optional)
1 Mash the avocados: Mash up the flesh of two avocados with a fork. Don’t overdo it, the guacamole should have some texture.
2 Add lime juice, salt, onion, strawberries, dried cranberries, cilantro: Stir in the lime juice and salt. Stir in the red onion, the chopped dried cranberries, and most of the strawberries (reserve a few chopped strawberries for the top).
3 Adjust salt and lime juice to taste: Taste and adjust salt and lime juice if needed. Guacamole is all about balance of the creamy flesh of the avocado with the acid in the lime and the salt.
4 Top with more strawberries: Serve topped with remaining chopped strawberries. Serve with tortilla chips