Two over ripe avocados were rescued from my fridge today. They had ended up in my shopping cart at the supermarket and were ready for consumption that same evening, but then I totally forgot about them. That was 10 days ago.
Luckily I have a bad habit of keeping all of my veggies in the fridge, even the ones that aren’t too fond of the cold. But in this case, it resulted in the perfect base for a deliciously fresh guacamole.
I have tried a few traditional recipes for guacamole in the past and basically they are all quite OK, but never really great. Today I was short on some of the usual base ingredients such as peppers and coriander, so I decided to throw in some other flavours at hand. A dash of soy sauce, a hanfdul of sesame seeds and some freshly grated parmezan cheese turned out to be a surprisingly good, if not a lot better alternative.
Guacamole dip 4 persons: 2 ripe avocados (as opposed to me, you should keep your avocados outside the fridge at a temperature about 8°C), 1 garlic clove, juice of 1 lime, ripe cherry tomatoes (the riper, the sweeter they are, which I really like for guacamole), 2 tsp soy sauce, pinch of seasalt, freshly milled pepper and grated parmezan cheese, white sesame seeds.
Cut the avocados into half and scoop out the avocado from its peel. Mash the avocado with a fork and add the lime juice, pepper and seasalt.
Cut the cherry tomatoes into quarters and remove seeds. Add to avocado mixture.
Add soy sauce to your likings and depending on how much sea salt you have used.
Finish with sesame seeds and parmezan cheese. I added quite some sesame seeds, but was careful on the parmezan cheese because it will easily dominate the delicate flavour of the avocado.