Probiotic (fermented) condiments, salads, dressings and dips – Instalment 1 – Guacamole

June 5, 2014 by naturallyinsideout 2 Comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you been religiously making ferments but just not knowing what to do with them? Or are you losing interest as they aren’t that easy to incorporate into every day living. Well this series of posts is designed to give you very practical ways to incorporate fermented foods into your every day lives. Here is the first post – with many to follow – on Probiotic (fermented) condiments, salads and dressing.

If you are reading this and wondering why you should consider including fermented (probiotic) foods in your families diet then have a look at my previous post here :-

http://www.naturallyinsideout.com/blog/7-reasons-to-eat-fermented-foods-every-day

Ingredients

• 1 large ripe beef tomato or equivalent of smaller tomatoes, cut into small pieces
• 2 large ripe avocado or 3 smaller – scooped out
• juice of 1 lime
• half of a preserved lemon skin and all
• 1-2 cloves of fermented garlic roughly chopped
• equivalent of one small fermented red onion, finely chopped
• 1-2 chilli’s or more to taste – these can also have been fermented, roughly chopped
• coriander – optional

Toss the chilli, preserved lemon, garlic and a little of the preserved red onion into a mini chopper and whizz until slightly liquid.

Put the rest of the ingredients in a largish bowl (big enough to allow you to mash) with the chilli, lemon, garlic paste and mash all the ingredients roughly together. Taste and add seasoning as necessary. 

 

Enjoy anyway you please. Traditionally eaten with tortilla chips, but equally sensational with a burger or in a wrap or sandwich. Note that I always stick one of the avocado seeds back in the middle of the mixture as it helps it keep longer in the fridge. In addition the preserved lemon and the ferments will also increase the fridge time to up to a week.