It’s so easy to make…why don’t we make it more often?
Especially when the summer produce is pleasantly sweet and perfect to be tossed into a fun guacamole recipe.
A guac with grilled cherries?
Last week I met my buddy, Gina from the fabulous Skinny Taste at the Union Square Farmer’s Market. We met this year on the Dole trip out in California and realized we only live a few minutes from each other so I hope for a few more farmer’s market trips with her before winter.
Talk about a fun day. We spent an hour walking around and gazing at the amazingly beautiful produce. After meetings all day- I had to go back and buy a large bunch of fresh cherries- they just looked too darn pretty and they were calling my name.
Yes, the cherries were talking to me.
Or maybe I was just tired and talking to myself.
Either way. I bought ’em.
Add tossed ’em into a simple guacamole recipe.
I’ll leave you with that.
You really must try this.
So, get your crudites or rice crackers ready because this baby calls for a special occasion- invite your neighbors over for an iced tea and have a sweet summer guac party on your porch.
(Or if you live in Manhattan….on your front stoop…hehe)
- 2 ripe avocados, peeled, pitted and diced
- 2 tsp. extra virgin olive oil
- 2 cups fresh cherries, pitted and halved
- Juice of 1 lime
- ¼ tsp. fresh lime zest
- ¼ tsp. sea salt
- ¼ tsp. freshly ground white pepper
- ¼ cup finely chopped fresh basil, plus more for garnish
- Preheat grill to medium heat.
- In a medium bowl, gently toss cherries in olive oil. Place cherries into a large piece of tin foil and fold to seal foil at the top.
- Transfer cherries in foil to the heated grill; cook for 10-12 minutes or until tender.
- Meanwhile, in a medium bowl, mash avocados until it forms a chunky consistency.
- Remove cherries from grill; set aside for 2 minutes to cool then add to the guacamole mixture along with remaining ingredients; mix well to combine.
- Serve immediately. Garnish with additional fresh basil.