Blue Cheese Guacamole
2 Tbsp white onion, finely chopped
1 Tbsp Serrano Chile or Jalapeņo pepper, minced including seeds
1 tsp sea salt
1/4 cup fresh cilantro, chopped
1 Tbsp lime juice, freshly squeezed
1 large ripe avocado, halved and pitted
1/4 cup almonds, coarsely chopped and divided
3 Tbsp crumbled blue cheese, divided
Mash the onion, chile or pepper, salt, and half of the cilantro into a paste in a mortar or on a cutting board. If using a cutting board, mash with large knife or fork and transfer the paste to a bowl. Stir in lime juice.
Score the flesh of the avocado halves in a crosshatch pattern (not through the skin) with a knife, and scoop into the mortar or bowl.
Add the remaining cilantro and most of the almonds and blue cheese. Toss well and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.
Garnish with remaining almonds and blue cheese. Best if served right away.
Makes 2 cups servings
Per serving: 80 calories; 7g total fat; 2g saturated fat; 0mg cholesterol; 340mg sodium; 3g total carbohydrates; 2g dietary fiber; 2g protein;
Allergy Warning: Contains milk and other nuts