Strawberry guacamole is a very fresh-tasting guacamole. I’m sure if I had used habaneros instead of jalapenos it would have been spicier, but the gentle heat served its purpose. And yet, despite its mild nature, the flavor was very bright, heavy on the lime and cilantro (just the way I like it), with hints of sweetness from the berries.
- 2 ripe medium-large avocados, halved, pitted and scooped
- 1 shallot, finely minced (about 1 1/2 tablespoons)
- 1 fresh jalapeno or habanero, stemmed, seeded, deveined and finely chopped
- 1 lime, finely zested and juiced
- 3 tablespoons loosely packed chopped fresh cilantro
- 4 ounces ripe strawberries, chopped, plus a little extra for garnish
- Salt, to taste
- In a bowl, mash avocados with a potato masher or a fork until coarsely mashed.
- Add the shallot, jalapeno, lime zest and juice (about 2 tablespoons), chopped cilantro, and strawberries, and fold until incorporated. Season to taste with salt. Serve immediately, sprinkled with additional chopped strawberries for garnish, or cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours or until ready to serve.