The chef Suvir Saran says that “avocados make people happy,” and he’s right. He adds toasted cumin seeds, which he refers to as “Indian bacon bits,” to his chunky guacamole. This guacamole has all the flavors of a Mexican guacamole – illustrating yet again how Indian, Middle Eastern, Mediterranean and Mexican cuisines overlap. In fact, the ingredients here are identical to those that I have always used in my guacamole; but this recipe has the added delight of texture, as the ingredients aren’t mashed up.
Ingredients
- 4 ripe Hass avocados, halved and pitted
- 1 small tomato, chopped
- 1 small red onion, finely diced
- ½ cup chopped cilantro
- 1 jalapeño, minced (seeded for a milder flavor)
- ¼ to ½ teaspoon toasted cumin seeds, ground if desired
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground peppercorns
- Juice of 2 limes
- Nutritional Information
Nutritional analysis per serving (6 servings)
231 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 3 grams protein; 207 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Cut avocados into small dice. The easiest way to do this is to cross-hatch the flesh with a paring knife while still in the skin, then scoop out into a bowl.
- Add remaining ingredients and combine. Taste, adjust salt, and serve.
Dining and Cooking