This creamy version of a guacamole can be used as a sweet sauce or dip. Christine Seitz, director of culinary for business excellence for Compass Group, says the recipe was inspired by Mexican food maven Diana Kennedy. The recipe was developed to meet the management company’s nutritional guidelines for the whole+sum program. This guacamole is touted as a “super food.” “The combination of the grapes is wonderful not only for flavor, crunch and sweetness but also balancing the fat and calories,” Seitz says.
1 tbsp. chopped onions
¾ cup halved red grapes
¼ cup diced mango
1 tsp. fresh lime juice
1 serrano pepper, minced
1⁄8 tsp. kosher salt
1. Finely chop onion and rinse in water. Drain
2. If grapes are large, cut into quarters. Smash avocado. Combine smashed avocado, mango, grapes, lime juice, onions, peppers and salt. Serve cold.
Note: Serrano peppers may be substituted with jalapeño peppers.
Recipe by Compass Group