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Happy “Cinco de Mayo” or as we say in Sweden, “Glad Femte Maj”. Yes, Swedes know what Cinco de Mayo is about. As a matter of fact, in the recent issue of ICA Buffe magazine there’s an article dedicated to the “Mexfest”. When I saw the recipe for Avokado – Gurksalsa (Avocado and Cucumber Salsa) I was instantly interested. Who would’ve ever though of putting cucumber in guacamole? Swedes love their cukes, so it’s a natural over here. In today’s short post, we’ll show you a new twist on Guacamole that’s very yummy. The recipe is simple and easy to make. You’ll need seven easy to find ingredients, an immersion blender (or blender/food processor) and about 15 minutes to make it. We did make a couple of minor changes to the recipe, like less jalapenos and we used cold dry wine instead of cold water.
It was great with chips, crackers and assorted veggies. We also had some on our BBQ pork last night. Oh, it can also be made Vegan! Just use cold water or veggie stock or Vegan wine.
Can you think of any other uses? Let us know below in the comments section.
Chloe say’s “I love cucumber, but what’s up with those avocados?”
Glad matlagning!
Swedish Guacamole (Avokado - Gurksalsa)
Ingredients
- 2 - large Ripe avocados, peeled and pit removed.
- 1 medium English(hot house) cucumber, peeled and seeded and roughly chopped.
- 1 bunch Fresh cilantro (coriander), stemmed.
- 1 (or more) Fresh jalapeno pepper, (or 1 rounded msk (tbsp.) of frozen chopped green jalapeno pepper) seeds and veins removed and roughly chopped.
- 2 tbsp Fresh squeezed lime juice
- Salt (to taste)
- as required Cold water, cold dry white wine or cold vegetable broth
Instructions
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Place the avocado, half of the cucumber, cilantro, half of your jalapeno pepper and lime juice in your immersion blender container (or blender/food processor) and pulse to puree.
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Using a spatula scrape the bottom and corner of your container to assure it is well mixed.
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Salt and taste. Add additional salt, cucumber and jalapeno pepper according to your taste.
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At this point the Guacamole (salsa) should be a thick consistency, but thin enough to be used as a dip. If needed add cold water, cold dry white wine or cold vegetable broth.
Recipe Notes
Serve with assorted veggies and chips of choice. Try it with blue corn tortilla chips.
How about tossing it with warm a pasta.
Play around with this and find your own balance between the avocados, cucumbers and jalapenos. For us, we used about 2/3 of the cucumbers and the equivalent to about 1-1/2 bunches of cilantro.
Vik says
Had no idea Cinco de Mayo was celebrated in Sweden! Also, never thought to use cucumbers or white wine in guac, will definitely give that a try.
Ron says
It’s always fun to try new recipes. Let’s us know what you thought.
Eha says
OMG – I had all but forgotten about Cinco de Mayo and now may be in heaps of trouble! Thanks!! Sugar, Chloe, you and I would get on together – have never made guacamole even within a breath of cucumbers and I make it often! Well, if your Dad says ‘yes’ I just have to try especially since our local avocado season has just begun!! [That I have ne’er understood: our best and local arrive during our winter months yet in the N-thern hemisphere they are always presented as a summer product!!!
Ron says
Eha – Chloe says Hi. Yesterday, I tried the recipe as a smoothie. Had some frozen avocados, so I toss them in the Vitamin along with the rest of the ingredients and it wasn’t bad. Next time I try it I will toss in some seeded ripe tomatoes.
You know most of our avocados come from Spain and they seem to have the best flavor in late winter as well. When we lived in the US, the Mexican Avocados were best in the winter and the California avocados seemed best later in the year. Who knows?
Eha says
Well Australia being a continent rather than just a country, I know ours come from ‘the north’ 🙂 ! Don’t mean to be negative but our summer fruit get shipped in from Mexico and the Pacific storms seem to wreck them; OK on the outside but almost always a smelly brown when cut open – and that at a price! Well, we shall enjoy ‘ours’ till about October! Big tummy-rub to Chloe . . .
Ron says
Tummy rub delivered!
Chava Mazal Stark says
This is excellent! Like Vik above, I never thought to add cucumbers or white wine to guac, but I could totally see how that would enhance texture and depth. That’s wonderful!
Ron says
Thanks for the comment. It’s a lighter version guacamole or avocado, I think it’s best with fresh veggies.
Matt Eisenhauer says
I never would have thought to put cucumber in guacamole! ! I eat a half an avocado at breakfast and the remaining half at lunch. Since I eat eggs for breakfast almost every morning, I’d try this with scrambled eggs and refried beans. Trying to think how I could spruce up my eggs to go with the avocado… Maybe dill. Never tried. Thanks for the inspiration, Ron! Good morning to you and Chloe from
Tokyo.
Ron says
A good Happy Sunny Monday afternoon from Sweden. Dill would be a natural. We make an avocado dip with loads of fresh dill and goat cheese.
I personally think some Sushi is great with dill. We have a local Sushi place here that makes a salmon inside out maki roll with dill infused cream cheese spread on the Nori. They then put nova smoked salmon and avocado on the inside and fresh salmon (Lax) on the outside top. Now, you must know I hate cream cheese in my rolls, but this was not bad at all.