Guacamole isn’t just a dip for tortilla chips. It makes a great spread for collard rolls as well as a great dressing for kale salads. This is a great Thai inspired spin on the classic guacamole!
• 4 avocados, pitted and peeled
• 1 cup red bell pepper, finely diced
• ¼ cup mint leaves, finely chopped
• ¼ cup thai or regular basil, finely chopped
• 4 scallions, finely chopped
• 1 knob ginger, peeled and minced
• 1 tbs lemongrass, minced
• 2 tbs lime juice
• 1 tbs soy sauce
• 1 tbs chinese chili paste
Mash all ingredients with a fork until nearly smooth, stir in rest of the ingredients.
Tip: How do you keep guacamole from turning brown? Sticking the avocado pit in the guacamole doesn’t work and covering it with plastic wrap, removing all the air is a bit better but I find thinly sliced limes (on a mandolin) on top of the guacamole creates a good barrier. When you remove the limes, it lifts off any of the browned parts with it revealing a lovely green layer of guacamole.