Day Seven: A New Guacamole…and a New Vegan Caesar Salad


I’ve been in the market for a new guacamole recipe for a little while now. Sure, I was obsessed with the Cooks Illustrated chunky guacamole for a year or two, but I’m a fickle chick and have been on the lookout for a new recipe, so I’ve been cruising Dr. Internet to find the perfect one–i.e., I must have all the ingredients and the recipe must be rated crazy high by a huge number of internet foodies.

Sidenote: I just had a brilliant idea for a food app that works like Tinder–you enter your stats and a recipe chooses YOU. I’ll call it “Grinder”!! …oh, wait….never mind.

Anyway, I stumbled across this one from Alton Brown’s site. It has super high ratings from hundreds of internet foodies AND I had ALL of the ingredients.

3  avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Yeah, I’m proud of that picture because it includes ALL the ingredients.

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

The end result is super yummy–very fresh tasting! Another 10/10–my new favourite guac!!
The other thing I tried was a new vegan caesar salad dressing. It’s VERY close to the real thing, and the ingredients are a little fancier than my regular vegan caesar. This one is from Appetite for Reduction by (my favourite vegan chef) Isa Chandra Moscowitz:
Caesar Chavez Dressing


2 tablespoons of  chopped shallots

2 tablespoons of raw cashew pieces

1 tablespoon tahini

1 tablespoon miso

1/3 cup of water

2 tablespoons of freshly squeezed lemon juice

1 teaspoon of Dijon mustard

1 tablespoon of capers with brine

1/8 tsp salt (according to Isa’s recipe–I don’t think it needs it with the miso & capers)

Freshly ground black pepper

Throw all that in the bullet and blend it for QUITE a while. My-best-friend-Isa says you must blend it for five full  minutes to ensure it’s not grainy, but a minute and a half in the bullet seemed fine, and I got a bit bored because the Magic Bullet demands participation, unlike a food processor. Sure, I could’ve used one of the two other food processors, but…cough…they were both…cough…dirty, and I was too lazy busy to wash them out.


It is VERY good over grilled romaine hearts, and I don’t have to whip up a batch of hummus to make it as I do with my other version of Caesar salad dressing. Oddly, I had just whipped up a batch of hummus, but, what the hell. It’s a brilliant recipe: 10/10 will do again…on the regular!


12 thoughts on “Day Seven: A New Guacamole…and a New Vegan Caesar Salad

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