An invitation to an appetizers potluck party was the inspiration for this recipe. That and the kiwis that had been holding (I thought) in the fridge while we were on the Atlantic seaboard for 2 weeks.
Now I think that kiwi guacamole spritzed with lime juice sounds like a stunning dip to go with prawns. Just not made with overly fermented kiwis. Sigh. Another time perhaps.
As in all cases when one ingredient does not cooperate, you find one that does. The petite organic yellow pear tomatoes that are coming to California from Mexico right now fit the bill. Sweet, tart, not too big a carbon footprint. Our borders do touch, after all.
The avocados are pure California. Organic, buttery smooth and rich, they pair well with the finely diced tomatoes, fresh cilantro notwithstanding. And yes, I do realize how lucky I am to have it growing right now in my northern California coastal garden.
This guac is a wintertime treat, bringing the sunny olé! flavors of summer to brighten our still-gray skies and our chilly tummies. Make it just before you're going to take it to a party or serve to guests.
Be sure to use plenty of sea salt when you boil the prawns, and boil them quickly - blanching really - no more than 1-2 minutes, then get them out of there and into an ice bath.
Definitely a crowd pleaser, this.
Quick-boiled Prawns with Yellow Pear Tomato, Avocado, Cilantro Guacamole
Christine's original recipe
Makes enough for a crowd of 20 or so
gluten-free holiday baking classes
3 hours ago