How can one not love Guacamole? This questions has baffled mankind for centuries… How about a Greek spin and making Guacamole with Feta Cheese? When I first went to Mexico, my initial thought was ‘I want to eat as much Guacamole as I can handle.’ Seriously, I could’ve just have it every day. My only little issue was with cilantro. Truth be told, I’m not a huge fan of cilantro and I’m not the only foodie who doesn’t care for it much. I know that Ina Garten feels the same way (I’ve heard it on her show on numerous occasions). So whenever I have a chance to ask for little to no cilantro, I always do. Someone once told me that there are either lovers or haters of cilantro and that it’s really hard to be in the middle, as it does have a pretty strong taste. I cannot totally agree with this as I don’t think I’m a hater; I just don’t really care for it and prefer not to have it in my dishes. Therefore, I’m not adding any to my Guac, but do feel free to add as much or as little as you wish to this recipe.
I’m pretty sure y’all already know how healthy avocados are. They’re considered to be one of the best and most nutritious food on earth. They contain 25 essential elements: like vitamins, minerals and healthy fats. Knowing that, I was really devastated when my little boy didn’t want to have anything to do with avocados. I’ve been reading that avocados are one of the best first solid foods for babies and also one of the best first finger foods for those infants that can pick up their food. But my little one was constantly refusing it. I eventually tricked him by mixing it with bananas, but nevertheless he didn’t eat much of it. It is was if he knew I’d added something. I was hoping that maybe one day he’ll eventually try it and discover that it’s pretty darn delicious. As they say, you need to introduce food to kids several times. It can take up to 10-12 tries before he decides that he likes it. With all that said, in our home this day has finally arrived! I couldn’t have been happier. I made this Guacamole for our guests (who absolutely loved it) but I can say that Gabe loved it the most. He didn’t want to stop eating it. I was shocked! I was wondered later on, what made the difference? And I think I’ve figured that out. Our son doesn’t like bland foods. They need to be seasoned. Plain avocado didn’t do for him, but provided it’s nicely seasoned with sea salt, cumin and lime juice…he’s all in.
Thanks to my dear friend Marta, this Guacamole was taken to another level. She is an amazing cook and has a couple of interesting tricks up her sleeves, which she didn’t mind sharing ( you can check my post Poached egg on parmesan tomato toast, where I share one of her tips of using toasted sesame seeds). Recently she asked me if I’ve ever tried Guacamole with feta cheese? I was stunned? Guacamole with feta…that sounded a like silly business. But I tried and let me tell you, it was heavenly! Later on she’d confessed that she got this idea from Little Collins Cafe in New York City, where they serve a breakfast dish called ‘Smashed,’ which is toast with smashed avocado, feta cheese, red pepper flakes and pepitas. I will definitely try it this way the next time I put avocado and feta together. Who knows, maybe it was actually feta that turned my son on to avocados. I encourage you to try take your Guacamole to the Greek level next time.
- 3 ripe avocados, mashed
- ½ red onion, finely chopped
- 2 garlic cloves, minced
- 1 small tomato, chopped
- ¼ cup of crumbled good quality feta cheese
- ¼ teaspoon sea salt
- ¼ teaspoon of cumin
- ½ lime, juiced
- In a bowl combine onion, garlic salt, cumin and lime juice
- Add mashed avocado and mix together
- At the end add tomato and feta cheese and fold to combine (do not over mix so both tomato and feta remain their shape)