About 5 years ago, I was presented with a sweet opportunity to go on a road trip with my brother, his best friend, and my little sister to Colorado. Naturally, I was on board. During out trip, we visited a Mexican restaurant that specialized in all kinds of different guacaomoles, one of which had strawberries and goat cheese in it. I was skeptical, the vote was to share a bowl at our table. Duuuudddeee… I was really blown away. Strawberries plus avocado is a match made in heaven.
I am so happy to share this experience with you during the holiday season because this tasty dip just so happens to be red and green. If you’ve never had strawberry guacamole, you really have to try it. Strawberries, much like tomatoes, are acidic and just a little sweet. That’s why this guacamole really works. Plus, it’s a unique combo that is fun to share.
This is an awesome holiday snack that can be quickly thrown together, is a crowd pleaser, and looks super festive. I mean, seriously, who doesn’t love guacamole? Whether you’re making this for yourself for a home alone or entertaining, I’ve got some awesome guacamole tips that will keep your guac tasting great and from turning brown:
Make it Fresh – Your absolute, most sure-fire way to keep your guacamole from turning brown is to make it as close to the time that you plan to serve it as possible. I know this may sound like a no-brainer, but there really is no substitution for freshness here.
Don’t Forget the Lime – Lime tastes awesome with avocados (and strawberries), but also serves a very important purpose in guacamole. Limes contain vitamin C, which is an antioxidant. When avocados oxidize, they turn brown, so the lime juice helps to keep guacamole from turning funky colors.
Add the Pit – After making the guacamole, add an avocado pit or two into the mix. These help keep your guac from oxidizing as fast.
Plastic Wrap for the Win – If you can’t make your guac fresh, the next best thing is a layer of plastic wrap on top. Press the wrap firmly onto the top of the guacamole to prevent oxygen, which causes browning, from touching the avocados. There will likely be little brown spots on top where you missed. Just scoop those out with a spoon, smear on a chip, and enjoy the fruits of your tasty labor.
Have an awesome weekend y’all! We’ll catch you next week where I’ll be sharing a killer French toast recipe and a family Christmas cookie recipe that has been passed down 2 generations. Ta ta for now!
- 2 large avocados, pits and skin removed, then medium diced
- 4 teaspoons lime juice
- 2-3 serrano chiles, small diced
- 2 tablespoons finely chopped red onion
- 6 large strawberries, stems removed and small diced
- 2 tablespoons chopped fresh cilantro
- salt to taste
- Place the diced avocado in a medium bowl. Sprinkle with the lime juice and salt, then stir to gently break up the avocados. You can mash them completely at this point if you like a smooth guacamole or smash slightly for chunky.
- Add the serrano, onion, almost all of the diced strawberry (set some aside for garnish), and cilantro. Stir to combine, then taste to see if more salt is needed. Sprinkle with the reserved strawberries and serve immediately.