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Feta and Arugula Guacamole

Za'atar Chicken with Caramelized Red Onions

Rice Pilaf with Toasted Vermicelli and Roasted Almonds

Orange-Cardamom Olive Oil Cake

"One can never have too many recipes for..."  I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.

I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...

Jalapeños- 

These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper.  If you want more heat, add some seeds.

Onions-

I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.

Garlic-

Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.

As I always say, "Make it for you, make it your own". 

When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!

Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!

Tomatillo and Poblano Guacamole

Guacamole with Pico de Gallo

Mango Guacamole

Papaya and Pomegranate Guacamole

Printable Recipe

Feta and Arugula Guacamole

Serves 10-12 (Makes 2 1/2 to 3 cups)

3 medium ripe avocados

1/2 cup chopped baby arugula

1 medium jalapeño, stemmed, seeded and finely diced (about 2 to 3 Tablespoons)

2 Tablespoons finely diced red onion

2 Tablespoons freshly squeezed lime juice

2 medium garlic cloves, minced (about 2 to 3 teaspoons)

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

4-ounces feta cheese (reduced-fat or regular), crumbled (about 1 cup)

Serving suggestion 

Pita chips

Halve 1 avocado, remove the pit, and scoop the flesh into a medium bowl. Add arugula, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.

Halve and pit the remaining 2 avocados. Carefully make 1/2-inch crosshatch incisions in the flesh with a butter knife, cutting down to but not through the skin. Insert a spoon between skin and flesh, gently scoop out avocado cubes, and add to the mashed mixture. Add feta and gently mash until the mixture is well combined but still coarse. Season with salt to taste. Serve with pita chips.  Enjoy!

Source: Adapted from americastestkitchen.com