Avocados are probably one of the best things that has ever happened to me and legitimately probably saved my life. That may be a little dramatic but I think you get the point. It’s amazing how I went so long not eating many fats and tons and tons of bread and I was STARVING all the freaking time. Then I did a complete 360 and don’t eat bread anymore and tons and tons fat and protein. Now I am not hangry and starving all the time and I would like to personally thank the Avocado. Don’t think I could have made it through my wheat addiction detox a couple years ago without that filling and satisfying fruit.
Alright – enough about the fruit. Let’s talk about what we can do with it. Guacamole – Holy freaking Guacamole! Everyone loves the stuff and if you don’t like it than I really don’t even know why you are looking at this recipe.
I am a big fan of non-traditional guacamole. For example, my grilled peach and bacon guacamole – check it out! Avocados are so versatile and I don’t think we give them enough credit. I decided to make guacamole with basically the complete opposite flavor of traditional guacamole. We had gotten some delicious tomatoes, basil and goat cheese from our farmer’s market and I decided that I wanted to combine those flavors for the guacamole. I also decided to use some roasted garlic because it lends a sweet garlic flavor instead of a “kill a vampire” flavor.
The combination turned out absolutely amazing and really is a perfect seasonal dip. It may take your senses a second to realize it isn’t the traditional flavor but it is so worth trying!
- 6 garlic cloves
- 1 Tbsp olive oil
- Dash of salt
- Parchment Paper
- 3 avocados
- 1.5-2 Tbsp roasted garlic, chopped
- 2 Tbsp fresh basil, chopped
- 1 Tbsp lemon juice
- ½ tsp sea salt
- 1/3 cup chopped tomato
- 1 Tbsp goat cheese (optional)
- Preheat the oven to 375. Cut the tips of the garlic cloves and combine them in the middle of a sheet of parchment paper and drizzle with oil and salt.
- Pull up the sides of the paper and twist the top to create a pocket around the cloves. Roast the cloves for about 25 minutes or until garlic is soft. Let them cool and then pop them out of the skins and chop.
- Combine the avocado, garlic, and basil in a bowl and smash the avocado in to large chunks.
- Add the salt and continue to smash until desired consistency.
- Mix in the tomato and goat cheese right before serving.