Well, looks like days are going by really fast. Today’s been a week since I arrived to France! This is the last stop before I come back to Montreal to real life. But please, don’t even mention that just yet. I want this summer to last forever.
I’m staying at my boyfriend’s parents’ house in the south of France. They own a small hotel just one block away from the Mediterranean Sea. Geez! Could that sound any better? I love it here. We’ve been doing short hiking trips around the area, biking a bit too and of course, bathing in the wonderful sea.
My boyfriend’s sister is also here on vacation and one of her best friends has a summer house here as well. We went there Wednesday evening for a barbecue. That’s where we brought this yummy guacamole. Everyone loved it and -quoting a guy that came- “I could eat this for breakfast, lunch and dinner”.We had it as a side-dish/sauce with barbecued shrimp brochette, but it can also go great as a dip with whole grain chips. Or actually, with whatever you want. There’s no need to add neither any oils nor too much salt. Also, adding nuts and blueberries will add some protein, fiber and a bit of antioxidants. Enjoy it!
-5 ripe avocados, skin removed
-3 medium tomatoes, chopped
-1/3 cup pecans, then chop
-1 medium onion, chopped
-2/3 cup blueberries
-1 teaspoon cilantro
-1/2 teaspoon salt
1. In a medium-big bowl, mash the avocados with the help of a fork.
2. Add the chopped tomatoes, onions, pecans, blueberries, cilantro and salt. Mix well.
3. You can keep it stored and covered in the fridge and take it out to room temperature 30 minutes before serving.
4. Enjoy it as a side dish or sauce in your barbecue or with chips.
Recipe inspired by: Inspired Taste and Imma Eat That