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
Ingredients
- 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)
Directions
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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.
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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.
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Transfer the guacamole to a small serving bowl and smooth the surface with the back of a spoon.
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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.
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Center the assembled eye atop the guacamole, and serve immediately with plenty of rice crackers for dipping.
