Dulse Guacamole

Makes for a good portion of guac to be used as a dip or spread.

Ingredients

4 ripe avocados

Juice of 3 limes or more (add to taste)

1 juicy red onion finely diced (as fine as is possible)

4 ripe and sweet fresh tomatoes

1 spicy fresh chili (or more to taste)

A generous handful of fresh coriander

2 – 3 cloves of garlic

1 packet of Atlantic Kitchen Dulse

A dash of Extra Virgin Olive Oil

Celtic sea salt and freshly ground black pepper to taste

 

Method:

1.         Begin by finely chopping the tomatoes and onion, and mince the garlic into a fine paste (a garlic crusher could be used for this). Place in a large bowl.

2.         Soak the dulse in fresh clean water for at least ten minutes. After that, when the dulse has softened, drain the liquid and dry out the dulse on a kitchen cloth. It should be relatively dry before you add it into the guac.

3.         Squeeze the limes and add it to the ingredients in the bowl.

4.         Halve the avocados and scoop out the flesh and add to the other ingredients.

5.         With the back of a fork, lightly mash the avocado while incorporating the other ingredients into it. Important note: in order for the avocados not to blacken due to oxidisation, you must make sure that it mixes well with the lime juice as soon as the flesh is removed. The vitamin C and citric acid will prevent the guac from going brown.

6.         Roughly chop the coriander and add it to the guac by lightly folding it in. Be sure not to mush all the ingredients! Keep it chunky and full of texture.

7.         Taste and adjust if more seasoning is needed or lime juice.

8.         Add the soaked and drained dulse to the mix and incorporate.

9.         When stored in an airtight container in the fridge, the dressing can be kept for three to four days.

10.     Enjoy on raw crackers or as a delicious addition to any meal!

By Chef Nicole Crucero

See also Wakame Cucumber Salad

See also Sea Spaghetti with Smokey Red Sauce

Buy Atlantic Kitchen Dulse here

 

 

Contact details

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