Exit
EAT
THIS
HUFFINGTON
11.24-12.01.13
HANKSGIVING is a holiday of traditions, but if we’re honest with you,
it gets boring to eat the same old turkey, stuffing and mashed potatoes
every year. We’re making a twofold attempt at mixing it up this year.
First, we’re on a mission to jam-pack the Thanksgiving menu with as
many avocado recipes as we can, because seriously — why don’t we eat avocados at
Thanksgiving? Secondly, we’ve taken advantage of Thanksgivukkah to create some
groundbreaking new recipes that combine the flavors of Thanksgiving and
Hanukkah in one delicious bite. Bon appetit!
T
GUACAMOLE WITH
FRENCH-FRIED ONIONS
PREVIOUS PAGE: KRISTEN AIKEN
BY KRISTEN AIKEN
Despite our deep affection for avocados, for some reason they’ve
just never gotten a fair shake on
Thanksgiving Day. We’re here to
change that. Just as vital as the turkey is the all-important Thanksgiving snack. It keeps our blood-sugar
levels in check and prevents us
from wigging out on our loved ones
while we’re waiting for the turkey
to come out of the oven. This guacamole gets a Thanksgiving twist,
with a little inspiration from the
classic green bean casserole. Salty
French-fried onions are the perfect
topping for fresh guacamole — give
this one a try.
INGREDIENTS
■ 6 ripe avocados, cubed
■ 1 small yellow onion, finely diced
■ 1 clove garlic, minced
■ 1 jalapeño, minced
■ ¼ cup pomegranate seeds (optional)
■ 1 tsp ground cumin
■ ¼ tsp cayenne pepper
■ ¼ cup fresh cilantro, chopped
■ 2 tsp salt
■ 1 lime, halved
■ 1 ½ cups store-bought, French-fried onions
DIRECTIONS
1. I n a mixing bowl, combine avocados, onion, garlic,
jalapeño, pomegranate seeds (if using), cumin,
cayenne and salt. Mash until you get your desired
consistency.
2. J uice both halves of the lime over the avocado
mixture, and stir to combine.
3. If you’re saving the guacamole to serve later in the
day, cover the bowl with plastic wrap and press it
down so it’s touching the surface of the guacamole
(this will prevent it from turning brown.) Refrigerate.
4. W
hen ready to serve, sprinkle the top of the
guacamole with the French-fried onions. Serve with
tortilla chips.
We’re on a mission to jam-pack the Thanksgiving
menu with as many avocado recipes as we can, because
seriously — why don’t we eat avocados at Thanksgiving?”