I’m all for a straight-ahead, no-fuss, guacamole. Nine times
out of ten, that’s how I approach it. Let the avocado shine.
Don’t distract with tomatoes, or pomegranate seeds, or too much
lemon, or too much lime. I wrote some thoughts about
guacamole basics here. That tenth occasion? I’ll work in a
wildcard, or take a surprise approach. Something along the lines of
what you see pictured here, a recurring favorite.
It’s a recipe I shared years ago in Super Natural Every Day,
loosely inspired by a preparation I came across in Julie Sahni’s
Classic Indian Vegetarian and Grain Cooking. Imagine guacamole
topped with fragrant, Indian-spiced onions and garlic, green
chiles, and mustard seeds. The creamy, ripe avocado melds
beautifully the savory bits, and the vibrant cooking oil works its
way into all the little valleys. People love this with chips,
toasted pita, or naan bread. If you’re in any sort of a guacamole
rut, give this a try.
A quick side note – I can also imagine a Thai-spiced version
being wonderful (with green curry in place of the Indian curry
This is How You Step up Your Guacamole Game