Recipe: Californian guacamole

The best guacamole I’ve ever had was in California. In the middle of the vineyards of Napa Valley.  I still think about it often and have tried many times to recreate the guac I had there. With varying degrees of success. Until I made the recipe from Vivian Lui’s new cookbook California Dreamin’. When I close my eyes, I can imagine myself back in that oasis. Mmmm!

Guacamole—what a wonderful invention it is. It’s ready in no time and you can serve it with almost anything: tortilla chips, crackers, bread, raw vegetables… This version is slightly sweet thanks to the corn. The pumpkin seeds make it surprisingly crunchy.

How to make the guacamole

• In a bowl, mix the lime juice with the garlic. Add the avocado cubes, corn, cherry tomatoes, half of the spring onions, half of the pumpkin seeds and half of the jalapeño. Season with fleur de sel and black pepper and stir quickly.
• Just before serving, sprinkle the guacamole with the remaining spring onions, pumpkin seeds and jalapeño. Serve with tortilla chips.

Title: California Dreamin’
Author: Vivian Lui
Price: €25,95
Publisher: Good Cook

Also read:

• How to: make the best guacamole
• Can you squeeze fruit during coronavirus to check whether it’s ripe?
• Don’t throw away your avocado pit—grate it!