Tart lime guacamole is perfect for dipping salty chips into. It’s also great on burgers, nachos and more.
Sliding my teeth into the smooth, creamy flesh of a perfectly ripe avocado reminds me of summer vacations by the beach with my grandmother. I can feel the engulfing sunshine on my arms, and the familiar give of the striped fabric pulled over the beach chairs while sand squished between my toes.
It also reminds me of family trips to Florida over Thanksgiving that we used to take every year. We would go to Mack’s Groves in Lauderdale by the Sea, drink delicious fruit smoothies and order oranges sent to our house. Before leaving, my grandmother would spy the fresh fruits and veggies by the exit, picking up a few oranges, grapefruits and an avocado or two . . . (Sadly, while writing this, I learned that the Lauderdale by the Sea location has been closed. I can’t tell you how sad that makes me. Not because it was a great store, but because I feel like I am losing parts of my childhood one by one these days . . . and it stinks.)
I love memories like that. It makes me want to head back to the familiarity of Lauderdale by the Sea – the place where I first had tasted a Pixy Stick, sitting with my mother and grandmother on a bench looking out at the water. It was my first time there, and we were staying in the pink hotel — if you’ve been there, you probably know what I am talking about. That was followed by at least a dozen more trips to Lauderdale by the Sea, but we’d always hit the same few spots – Mack’s, Shooter’s, the Galleria, Zucharelli’s (an Italian restaurant) . . .
But this isn’t about Lauderdale by the Sea. It’s about avocados. I swear.
On sandwiches, in sushi or as guacamole, avocados add a blush of warm flavor to whatever they accompany. I, personally, love the flavor of avocados and lime together and this recipe delivers on that. This is tasty with a simple grilled fish, with tortilla chips or on sandwiches – where ever you want it, really.