I recently took a trip to Australia where I got lost in Melbourne’s brekkie bowls and exceptional brews. One Saturday, I found myself brunching at beloved Thai haunt Chin Chin, where I sampled a dish which inspired me to create this guac riff. It’s a pretty standard guac recipe — heavy on the lime juice just how I like it — but spiked with a special treat: roasted peanuts.
3 tablespoons Cilantro, chopped
3 tablespoons Peanuts, toasted, unsalted and roughly chopped
3 teaspoons Lime Juice, fresh
½ teaspoon Salt
Beet Powder, dehydrated
1 | Cut avocado lengthwise. Discard pit and scoop flesh into small bowl.
2 | Using a fork, roughly mash avocado.
3 | Add in the other ingredients and mix with a spoon. (Guacamole should be mashed with some larger pieces still intact.)
4 | Arrange tortilla chips, sprinkling with spirulina and dehydrated beet powder. Serve.
*Makes 2 servings.
*These tortilla chips were originally exclusively served at The Real Coconut, part of Sanara hotel in Tulum. Just recently, owner Daniella Hunter turned them into a retail product available at select Whole Foods around LA.