Myra's Kitchen Blog » Strawberry Guacamole

Strawberry Guacamole with Jicama Chips

Fruit and avocado (which is technically a fruit itself) go well together, and it is traditional in Mexico to enjoy fruit-studded guacamole. Strawberries and guacamole are an especially refreshing and nutritious combination, containing lots of vitamin C from the strawberries and vitamin E from the avocados, as well as numerous phytochemicals and minerals from both. In the video, I show how to put this dish together in minutes.

To make this attractive, summery version of a classic, start with a couple of ripe avocados. Cut them down the middle, and pop out the flesh into a bowl. Fork- mash them to break them up a bit, and then add a couple of tablespoons fresh lime juice as well as a teaspoon of salt. Mix in some essential guacamole ingredients: a couple of thinly sliced scallions, a quarter cup chopped fresh cilantro, and a couple of minced Serrano chiles. Mix all the green ingredients well before gently folding in a cup of chopped strawberries. Keep a few extra sliced strawberries as a garnish around the side of the bowl.

I like to serve this colorful dip with jicama, the root vegetable that looks like a tuber but has a refreshing taste resembling that of a water chestnut. Make sure to choose a firm one free of too many blemishes. Peel the skin with a Y-shaped peeler, and cut it in half to safely position the vegetable cut-side down on the board. Then you can slice it into “chips.” Jicama makes a great alternative to the more typical corn chips. It is low-calorie and contains lots of fiber, as well as Vitamin C, making this a nutritious, light-but-filling snack or appetizer, as well a refreshing way to celebrate late spring and summer.

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