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Cinco de Mayo Recipes

What's more Mexican than a good guacamole?! Every chef and home cook has their special way in preparing guacamole. Personally, I don't think cream of any kind belongs in the mix, there is a natural creaminess to the avocados that can be appreciated on its own. Being Mexican, I do love to add a little heat, in the form of serrano chile. But, when I make it for a large party of guests or for kids, I put less or no chile. Keep it fresh, keep it chunky, and keep them coming!



Ingredients

  • 3 ripe Hass avocados, sliced and smashed
  • 1 lime, juiced
  • 1/4 cup chopped white onion
  • 1/4 cup fresh cilantro leaves
  • 2 tomatoes, chopped
  • 1 serrano chile, seeds removed, minced (optional)
  • pinch of salt

Smash the avocados first, then mix all the ingredients. Serve fresh with chips or your favorite Mexican dish. 



 









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The vinaigrette recipe for the dressings are below

Simple Honey-mustard:
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon honey
  • 1 Tablespoon cider vinegar
  • 1/4 teaspoons salt and pepper

Elegant Pistachio-herb:
  • 2 Tablespoon extra virgin olive oil
  • 2 Tablespoon white wine vinegar
  • 2 Tablespoons chopped unsalted roasted pistachios
  • zest of 1/2 orange
  • 2 Tablespoons chopped fresh tarragon
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons chopped fresh chives
  • 1/4 teaspoon salt

Simple Pistachio
  • 1/2 cup unsalted toasted pistachio
  • 1/2 cup extra virgin olive oil
  • 1 1/2 Tablespoon red wine vinegar
  • 1 Tablespoon parsley
  • 1/4 teaspoon salt and pepper

Blend all ingredients in blender or immersion blender to make these vinaigrettes. They can typically stay in the fridge for about a week. If oil solidifies in refrigerator, just bring to room temperature and stir before using. I hope these make your salads smile. 

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