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Greekamole: Greek Guacamole

Greekamole: Greek Guacamole

Did I ever tell you about the time I was on a boat halfway between Italy and Greece and had my first Greek salad? I was just out of college, completely broke, and had nearly smuggled myself on board an overnight cruise ship. Although I was supposed to stay on the lower deck, I wandered up to the dinning room, looking for whatever I could afford on my tiny daily food budget. I found these small Greek salads that had all those great flavors found in a Greek salad but with no lettuce. And when you have cucumbers, Kalamata olives, Feta cheese and a lemon vinaigrette, you have no need for any lettuce.

Greekamole: Greek Guacamole

I spent the rest of the night playing "Italian Poker" on the top deck with a father and son from Naples who spoke no English (I, consequently, speak no Italian). Somehow, we managed to communicate, and for hours we played the poker I was familiar with but only used cards ranked 7 and above. They continued to order me those Greek salads, as well as cup after cup of the strongest espresso I have ever had.

I don’t remember parting ways with those two, although I’ll never forget them, but I do remember stumbling off the boat in the wee hours of the morning, in Cofu Greece, rattled by the Espresso Shakes and being handed a shot of Ouzo as I got into port.

Since then I can’t get enough of that magical combination of ingredients. Since you all already know my deep love of the avocado  it was only a matter of time before I made a greek version of guacamole. This was so good I ate the entire bowl for lunch, and then made it again over the weekend.

Greekamole: Greek Guacamole

 

Asparagus Pale Ale Soup

Ingredients

  • 3 tbs unsalted butter
  • 1 large sweet white onion, chopped
  • 2 pounds asparagus, trimmed
  • 5 cups chicken broth (or vegetable broth)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup heavy cream
  • 2/3 cup pale ale

Directions

  1. In a large pot or Dutch oven heat the butter over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the asparagus and cook until slightly darkened, about 3 minutes.
  2. Add the broth and cook until asparagus has softened, about 10 minutes, remove from heat.
  3. Using a blender, food processor or immersion blender, puree until very smooth. Season with salt and pepper. Stir in cream and return to heat, brining to a gentle simmer. Remove from heat, stir in beer.
https://domesticfits.com/greekamole-greek-guacamole/

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Comments


Bree {Skinny Mommy} April 22, 2013 um 6:40 am

Love the combination of Mexican and Greek food and of course the story of your adventure!

Reply

Anna @ Crunchy Creamy Sweet April 22, 2013 um 9:04 am

We love love Greek salad! Like probably more than Caesar! 🙂 I am not a fan of guacamole but this I would love to try! Pinning!

Reply

Nicole @ Young, Broke and Hungry April 22, 2013 um 9:19 am

I love the story of your adventure! And this guacamole looks delish!

Reply

Chung-Ah | Damn Delicious April 22, 2013 um 10:23 am

Smuggled on a boat?!! I never knew that side of you!

And this guac? YES! I like trying any variation of guacamole and this just made the top of my "to-make" list!

Reply

Jackie April 22, 2013 um 3:39 pm

Ha! Probably a bit of a dramatic word for that trip, but that’s how I felt 🙂

Reply

Laurie {SimplyScratch} April 22, 2013 um 11:09 am

I love EVERYTHING about this guacamole! I’ve had a similar one before but this one has way more goodies in it… PINNED AND BOOKMARKED! 🙂

Reply

Jackie April 22, 2013 um 3:40 pm

Awww, thanks Laurie 🙂 I want to eat it with those delicious refried beans you made!

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Hannah @ CleanEatingVeggieGirl April 22, 2013 um 11:54 am

Guacamole is truly amazing. Your spin on this traditional dish sounds fantastic, too! I LOVE Greek food :).

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Gerry @ Foodness Gracious April 22, 2013 um 1:51 pm

Ha, great story! I have many Ouzo memories from Corfu when I was a youngster…say no more that stuff is strong!!

Reply

Jackie April 22, 2013 um 3:41 pm

Oh Ouzo! I still can’t stand the taste.

Reply

Kiersten @ Oh My Veggies April 22, 2013 um 2:19 pm

Greek salad without lettuce sounds divine. Lettuce: I am not a fan. I love that you made a Greek-inspired guacamole!

Reply

Jackie April 22, 2013 um 3:42 pm

I like a salad that isn’t afraid to pass on lettuce! Because no one ever says, "This salad needs more lettuce."

Reply

Georgia @ The Comfort of Cooking April 22, 2013 um 3:10 pm

Wow, such a scrumptious idea for guacamole! This looks so delicious, Jackie!

Reply

Ashley @ Baker by Nature April 22, 2013 um 3:53 pm

Omg, YES! I think we need to make a guacamole date soon :0)

Reply

Julie @ Table for Two April 22, 2013 um 5:21 pm

this looks so good. greek salad is one of my favorites – i tend to order it a lot when we go out to eat (which is so silly, i could just make it at home) but that combined in an avocado/guac?? you’re killing me sista!!

Reply

Stephanie @ Eat. Drink. Love. April 22, 2013 um 11:05 pm

This is the best idea ever!! Two of my favorite things!

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addie | culicurious April 23, 2013 um 12:29 pm

great idea! I love all of those ingredients! 🙂

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claire @ the realistic nutritionist April 25, 2013 um 9:51 am

hahaha. I could so see you doing that 🙂 love this!

Reply

Kiran @ KiranTarun.com April 25, 2013 um 1:03 pm

greek salad and guac? Combined? Oh so genius my friend 😀

Reply

BK January 30, 2014 um 10:07 am

Pink Palace

Reply

Jackie February 3, 2014 um 9:38 am

Yep. Four nights.

Reply

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