One of our favorite places to eat out is a little Mexican restaurant down at the beach. It’s not authentic Mexican food and that is actually what I love about this place because they have so many things on the menu that I can choose to eat, without feeling like I will have regrets and/or “issues” later. My hubby and I often opt for their Tres Guacamole Appetizer (guac served 3 different ways) and guess what? It’s served with plantain chips!!! We also get their ceviche trio and just share the deliciousness between the two of us. It’s been a fun little tradition especially during the summer, of rollerblading on the strand, then grabbing these apps and enjoying the views.
I love guacamole and make it a lot at home but rarely change it up. Since eating these creative guacamoles out, it got me to thinking that I can and should change up my guacs to keep it fun and interesting!
So my first ‘real’ go at it was adding salmon. I LOVE salmon and buttery flavor adds so much to a mashed avocado. I have been using Seaforth Fish Company for my seafood of choice these days and I really do like it! Their fish is wild, sustainably and ethically caught so I really feel good about fueling my body with their product. Simply cooked up in my cast iron with some ghee, I am able to get all the benefits & nutrients to fuel my body properly ….and add this to avocado??? Perfection!
Wild Alaskan Sockeye Salmon
I think doubling up on cooking salmon is how I would go about making this recipe. Hot off the grill for dinner one night, then let your second piece cool and whip up this dip the next day. It doesn’t last long – trust me, we ate it way too quickly so you don’t have to worry about the avocado turning brown ….it won’t last that long! It’s definitely something you’ll want to make fresh. As much as I love prepping ahead, the salmon is the only thing you should get done in advance as avocado just doesn’t like hanging out “unskinned” for very long. Don’t get me wrong, you can certainly make in the morning for later in the day but it’s not something I would do on Sunday prep day and expect it to be (or look!) good by mid week.
But enough of that — onto the recipe! If you have any good guacamole addition suggestions, please comment and let me know! I’m going to be creating new guacs as time goes on but would love input on things you have tried or would like to try!
- 1 1/2 cups shredded, cooked salmon (about 4 oz)
- 2 medium ripe avocados
- 2 tbsp mayonnaise
- 1 small lime, juiced (or 1/2 larger lime)
- 3 tbsp finely diced red onion
- 3 garlic cloves, minced
- 2 tbsp chopped cilantro
- 1/2 tsp salt
- 1/4 tsp pepper
- *optional: 1 tsp+ finely diced jalapeño
- In a small mixing bowl, mash avocados with fork and add mayo to combine.
- Add lime juice, red onions, garlic, cilantro and salt & pepper. If you want heat, add the jalapeño. Stir in salmon.
- Serve with plantain chips, crackers or your favorite veggie dippers!