Cinco de Mayo is coming up and it’s a great day to include one of my favorites, avocados from Mexico, on the menu. I first had avocado when arriving in San Diego courtesy of the US Navy many years ago and was convinced to try guacamole. It’s been a favorite ever since!
What you might not know about avocados is that besides being delicious it’s a healthy addition to your diet. At just 50 calories a serving avocado provides nearly 20 vitamins and minerals. This healthy fat has no cholesterol or sodium.
Chef Pati Jinich, host of the PBS series “Pati’s Mexican Table”, recently provided some tips for you and I to make the most out of our Cinco de Mayo celebrations. In the video she talks about the Pico de Guacomole recipe below, how to select an avocado, what other foods to pair it with and more!
Healthy Cinco de Mayo Recipe
As Chef Pati indicates in the video there are many healthy recipes you can make for your Cinco de Mayo celebration. Here’s the one she mentions in the video and I really like the idea of using it as a topping for grilled meats and fish. The italicized text below are Pati’s words.
Pico de Guacamole
Serves 6 to 8
This is a delicious cross between a pico de gallo salsa and a guacamole, so I am calling it a pico de guac. It is mostly green in color, except for the red onion, which adds a welcome pungent note and a sprinkle of color. This pico de guac is also tart, but in a most delightful way and with different kinds of tartness: bright from the tomatillos, crisp from the green apples, and mild from the cucumbers.
I love to use it as a guacamole for an eye-opening appetizer. Yet, it is fabulous ladled as a chunky salsa on top of grilled fish, such as salmon. If you chop the ingredients into bigger bites, it makes for a saucy side salad. Have some left over? Spoon it inside of a chicken or cheese sandwich.
This pico de guac is versatile to no end.
- 1 cucumber (about 1 pound) peeled, seeded and cut into small dice
- 4 tomatillos (about ½ pound), husked, thoroughly rinsed, diced
- 1 tart green apple (granny smith, about ½ pound), rinsed, diced
- 2 celery sticks, thoroughly rinsed, strings removed, thinly sliced
- ½ cup chopped red onion
- 1 to 2 jalapeños or serranos, seeding optional, finely chopped
- ½ cup chopped cilantro leaves and upper part of stems
- ½ cup fresh squeezed lime juice
- 3 tablespoons olive oil
- 2 teaspoons kosher or sea salt, or to taste
- 3 ripe avocados from Mexico, halved, pitted, meat scooped out, diced and gently mashed
In a large mixing bowl, combine all ingredients and mix well. Taste for salt, and add more if needed.
Avocados from Mexico Contest
Avocados From Mexico wants YOU to show how you’re celebrating in their #CelebrateCinco contest! They’re looking for pictures of how you celebreat in four categories: Decor, Mexican Fare, Spirits and Guac.
To enter the contest, tag your photo with hashtag #CelebrateCinco beginning May 1st on Twitter or Instagram or upload a pic from a Facebook album via this site (Remember to claim your entry with the submission form!).
There are three days left to enter in the countdown to Cinco De Mayo! You can submit ONE pic each day of the contest.
o May 3- Spirits (don’t show any brand logos please!)
o May 4- Guac
o May 5 – All categories
The top winner in each category — chosen by our panel of judges — gets a $500 cash gift card! The judging criteria based on: Fit to Contest / Category theme, Composition and Originality
What are your plans for Cinco de Mayo?