Spring has sprung and now it actually feels like it! THANK GOODNESS. I wore a sleeveless shirt yesterday, and it felt good. Sometimes when the weather gets warmer it’s nice to have an easy, lighter meal for dinner. That is exactly what we decided to do last night.
The recipe comes from MY BRAND NEW COOKBOOK!!! I’m a little excited about it. You may remember my Happy Granola. Well the maker of that magic, the wonderful Terry Walters, came out with a new cookbook called Clean Start. This is the first recipe I have used out of it, but I have a feeling this book will be a hit. Funny story: while watching UK play against UConn during the Final Four, this book was being passed around. I’m guessing a vegetarian cookbook doesn’t get “ooo-ed” and “awww-ed” over at sports watch parties too often.<!-more->
The original recipe called for chives verses green onions, but the store was out of chives unfortunately. We still had some lovely and huge green onions left over from the farmers market so we decided to give that a shot, and I think it turned out really well. The result was like a lighter, more refreshing version of guacamole.
We had this dip with carrots, but I think jicama and cucumbers would be delightful, as well. There is hardly any prep work, so this recipe came together so quickly. Give this recipe a shot the next time you have guests over; it’s sure to be a hit.
With a food processor on, drop in the garlic and let chop until minced. Add avocados and green onions and puree until smooth. You may need to scrap down the sides at this point. Then add the mayonnaise, juices, brown rice syrup and salt. Continue to process until smooth. Enjoy!