Holy Greek-amole!

By Maggie Tharp
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1
Avocado for me is one of those
desert island foods; as in, its
one of the foods Id choose to
take with me to a desert island
if I could only choose two or
three. As we all know, one of
the best uses for avocado, short
of eating it straight from the
peel, is guacamole; any foodie
worth their black volcanic sea
salt has a good recipe for
guacamole down pat. But since
messing with tradition is one of
the mottos I live my life by, and
in honor of Cinco de Mayo,
heres a lighter, but still
indulgent, take-off on delicious,
creamy guacamole that will
have your taste buds squirming
2
with pleasure like Mexican
jumping beans.
Maggies Creamy, Tangy
Greek-amole
Serves 6-8
The Good Stuff:
2 large, ripe Haas avocados
! cup Greek yogurt (Fage is
my favorite brand)
" cup diced plum tomato
" cup roughly chopped
cilantro
2 teaspoons lime juice
3
Salt and pepper, or hot sauce, to
taste
The Method to the Madness:
Start by mashing the avocados to a
smooth consistency. You can use a
food processor, but a bowl, a
spoon and a little elbow grease
works just as well. Stir in your
Greek yogurt, tomato, cilantro and
lime juice, then season with salt
and your choice of spicy until it
tastes out-of-this world. For an
extra Greek twist, skip the cilantro
and stir in chopped Kalamata
olives, feta cheese and toasted
pine nuts, then finish with a drizzle
of olive oil. Serve with tortilla chips
and sliced vegetables and enjoy!
Its so good you wont know
whether to say Opa or Ole!
Calories: About 117 calories for 1/6
th
of the
recipe, minus the optional add-ins.