I’m pumped to be back here at Produce Made Simple talking game day eats and sharing a fun recipe to include in your snacking line-up.
A good guacamole is hard to beat. What I put in my guacamole changes from time to time, but it always has these three things: lime juice, salt and chili powder. If one of those is missing, it just ain’t guac in my book. Some people insist other ingredients are key players, like sour cream, onions, diced tomatoes and garlic. Whatever you put in your guacamole, make sure you start with perfectly ripe avocados. Without those, your guac isn’t going anywhere.
When shopping for avocados, I use two simple tricks to pick ones that are perfectly ripe. Firstly, I give them a gentle squeeze. A ripe avocado should have a little give, but you shouldn’t be able to feel any air pockets between the skin and the flesh. Secondly, I remove the stem cap. If it’s nice and green underneath, it’s ready.
Now go grab some perfectly ripe avocados and add these Whipped Guacamole Cucumber Bites to your game plan.
Score some points on game day with these bite-size guacamole appetizers. These crunchy cucumber bowls filled with zesty whipped guacamole make for seriously flavourful snacking. Feed yourself and a friend with one batch, or double or even triple the recipe to feed a crowd.
- 1 large English cucumber
- 1 large avocado, peeled and pitted
- 1 green onion, roots trimmed
- 1 tsp (5 mL) chili powder
- Pinch of salt
- Juice of 1 lime (aprox 2 tbsp)
- A few basil leaves, sliced into thin ribbons
- Peel the cucumber using a vegetable peeler. Trim off ends. Chop the cucumber into bite-size rounds about 1/2-inch thick (you should end up with about 16 to 18 pieces). Using a melon baller, hollow out the centre of each round, being careful not to go all the way through. Set aside.
- In a food processor or mini chopper, combine the avocado, green onion, chili powder, salt and lime juice. Pulse until it reaches a smooth, whipped consistency.
- Using a small spoon, drop the filling into the cucumber rounds (or use a piping bag or squeeze bottle with trimmed tip). Garnish with basil ribbons. Chill until served.
Amy Bronee is the writer and photographer behind the award-winning home cooking blogFamilyFeedbag.com. Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Through her hands-on cooking classes, Amy loves to connect with other home cooks, share ideas and have fun in the kitchen making delicious food together. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and snuggling with her husband and two young sons in their cozy island home in Victoria, BC.