For Memorial Day this year, John and I spent the day on the southern coast of Maine with family. My sister and her husband had rented a house for a few days, and kindly invited us over to enjoy the ocean views and salty breezes, plus share in some delicious food and quality time together.
I brought along two of my favorite summer party sides, Three Bean Salad with Artichoke Hearts, Olives, and Feta, and a big old bowl of this Chunky Guacamole.
The chunks come from the plum tomatoes and white onion, not the avocados themselves. I love guacamole, but if you put slices or big chunks of avocado in front of me, I can’t do it. I don’t know if it’s the flavor or the texture or what, but I prefer my avocados well blended.
My guacamole method is to make a batch of my Pico de Gallo, then stir in 4 mashed ripe avocados. It’s that simple. Add a bag of Food Should Taste Good Multigrain Tortilla Chips and you’ve got yourself the perfect, healthy party food.
We had a great day. Spending time with my family is especially fun and hectic now that my two sisters have three kids between them. Quinn, Celia, and Jack are pure joy in tiny body form.
My mom and sisters are pretty great, too.
So is John.
And I love these two little goofs!
Plus my new (soon to be godson!) Jack Albert!
I hope you had an equally lovely Memorial Day with family, friends, or even just a nice porch to relax on. Summer’s about to get serious!
3 firm plum/roma tomatoes, seeded and diced
1 large white onion, diced
1 small jalapeno, chopped fine (discard the seeds if you don’t like a lot of heat)
Juice from half a lime
Handful of cilantro, chopped (to taste)
Sea salt (to taste)
4 ripe avocados, mashed
In a large bowl, combine all of the ingredients except the avocados and taste until the cilantro and salt are to your liking, then stir in the mashed avocados. Press plastic wrap tightly onto the surface of the guacamole and refrigerate until ready to serve. Avocados brown quickly, so give the guacamole a stir before serving to restore its lovely green hue.
Yield: 4-5 cups