Guacamole with Cottage CheeseYeah... I'm nearly ashamed to admit it, but I couldn't stand to be near an avocado when I was growing up. A high school friend turned me around on that point the summer of 1994...so, right after college graduation. I was a late bloomer. Cottage cheese and I go way back, though. I like it plain. I like it sweet. I like it savory.
Before you even taste this guacamole, you will be impressed by its lovely light green shade. We've never seen anything quite like it before, and the bonus is that it doesn't darken a bit as it sits, the way most other guacamoles do. Collective member Ned Asta's seven-year-old son Tazio devoured most of this recipe in one sitting and asked if he could have it every time he went to Moosewood.
1 ripe avocado, preferably Hass
2/3 cup low-fat cottage cheese
2 tablespoons fresh lime juice
1 tablespoon chopped scallions
3/4 teaspoon minced fresh chile
2 garlic cloves, pressed
salt and ground black pepper to taste
Slice the avocado in half lengthwise and separate the halves by gently twisting. Remove the pit. With a tablespoon or soup spoon, scoop out the flesh of each half. In a food processor, combine the avocado, cottage cheese, lime juice, scallions, chile, and garlic and purée until smooth. Add salt and pepper to taste and serve immediately or chill.
The flavor of the guacamole will increase in intensity as it sits.
Makes 1 1/2 cups
Total time: 10 minutes
And, yes, I like it in guacamole.
It's great served with the black bean chilaquile, or any other spicy TexMex dish. It's also great on chips, or with any other dip-able. I also like it schmeared onto a turkey sandwich. Mmmm...
Did you know that all Hass avocados descend from one avocado tree? Mail man Rudolph Hass had a particularly lovely avocado tree in his back yard, and patented the tree back in the 30s. It survived until 2002, and every Hass avocado tree is a descendant of Mr. Hass's original mother tree.
I love that you can get fresh avocados all year long. They're never out of season! And once you learn how to judge a ripe avocado, you'll be able to whip up guac whenever you want. My ripeness trick? Flick off the stem "button" -- if it comes right off, the avocado is ripe. If it doesn't come off without resistance, it's not ripe yet. If you don't want to use the avocado right away, buy it under-ripe; it'll be perfect in a day or two.