Summer Blueberry Guacamole with Fresh Cherry Tomatoes

Servings: 4 Portions

INGREDIENTS

2 ripe avocados, 400g
1/2 cup fresh blueberries
2 tbsp red onion, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp lime juice
4 pcs cherry tomatoes, 50g, cut into small pieces (0.5 cm)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground cumin

INSTRUCTIONS

Prep the avocados
Cut the avocados in half and remove the pits. Scoop the flesh into a large bowl. Using a fork, gently mash the avocado until slightly chunky. (A little texture makes for a much better guacamole!)

Lock in the color with acid
Immediately drizzle the lime juice and a pinch of salt over the mashed avocado, tossing gently to combine. This crucial step prevents browning and keeps the avocado vibrant green.

Mix in the aromatics
Add the chopped red onion, cilantro, and diced cherry tomatoes. Gently fold everything together to build the core savory flavors.

Add the blueberries
Add the fresh blueberries to the bowl.

Tip: Use a fork to gently crush a small portion of the blueberries, while keeping about a third of them whole for little bursts of juiciness in every bite.

Final seasoning
Fold in the ground cumin, salt, and black pepper. Give it a gentle taste test and adjust with a touch more salt or a squeeze of lime juice if needed.

Serve this vibrant summer guacamole chilled or at room temperature alongside salty tortilla chips, crispy toasted sourdough, or flaky crackers.

It’s the ultimate refreshing dip to share at a sunny backyard BBQ, a park picnic, or simply slathered over a warm grilled chicken sandwich for a quick, colorful summer lunch. Enjoy!

Cinq plats du monde, cuisinés au rythme des saisons du Québec

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