Inspired by a certain gregarious green monster that strives to be scary, this allergy-friendly snack is healthy, scrumptious, and frighteningly simple to whip up.
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Allergy Friendly: Mike Wazowski’s Guacamole
- 2 ripe avocados
- ¼ cup salsa
- Juice of 1 lime
- 2 teaspoons gluten-free garlic powder
- ½ teaspoon salt
- ¼-inch-thick slice of jicama
- Piece of green bell pepper
- Jumbo pitted black olive
- Rice crackers (to serve)
Cut both avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash the avocado with a potato masher or a fork.
Combine the mashed avocado, salsa, lime juice, garlic powder, and salt in the pitcher of a kitchen blender and pulse the ingredients until smooth and creamy.
Transfer the guacamole to a small serving bowl and smooth the surface with the back of a spoon.
For Mike Wazowski’s signature “eye,” use a 2¾-inch round cookie cutter to cut a large circle from the jicama slice. Then use a 1½-inch round fondant cutter to cut a hole in the center of the jicama circle. Next, cut a 1½-inch circle from the green bell pepper and fit it into the center of the jicama. Slice the olive in half and set one of the halves atop the pepper.
Center the assembled eye atop the guacamole, and serve immediately with plenty of rice crackers for dipping.