As a former member of the James Madison High School step team (yep) (that happened) (ah, memories), I can no longer allow the tantalizing draw of tahini to interfere with my street cred. Pro-chickpea though I am, I have been known to cheat on my beloved with that other notoriously faux-healthy (well, healthy in small doses), quasi-ethnic dipping sauce: guacamole. Guac can serve as a respectable replacement in both dressing up boring veggies and adding satiety to empty carbohydrate calories. But how to reconcile this new dietary direction with my need to ensure that my veins are pumping at least 50% olive oil at all times?
1 avocado, halved
1/4 cup fresh tomato, seeded and diced
1/4 cup red onion, chopped
5 kalamata olives, pitted and diced
5 large pepperoncini, seeded and diced (these are kind of emotional, so have a sharp knife at the ready)
Half a lemon
1. Mash avocado in a bowl with a fork.
2. Add tomato, onion, olives and pepperoncini.
3. Squeeze the lemon over top (very important! Keeps the avocado from browning too quickly) and season with salt and pepper to taste (but remember that olives are salty/pepperoncini are spicy and restrain yourself accordingly). Makes about 3-4 servings. Double the recipe for a trendy fusion party snack.
Opa! Olé! Eyeball the mix-ins and alter the amounts to suit your preference. My recipe makes for a very chunky, tomato-and-onion-heavy guacamole, which I prefer both for texture's sake and to limit the healthy fat in the avocado per serving. I enjoyed a scoop over romaine for lunch today, with a generous sprinkle of feta on top (I considered adding feta to the guac itself, but was worried about how it would keep).
But don't forget the best part of the salad:
Mmm! Tiny, tasty ladybugs in my lettuce leaves. Thanks for that one, Whole Foods. At least I can say with 100% certainty that that romaine was pesticide-free.