We’ve taken a classic guacamole dish and put a spin on it by adding blueberries. Once you’ve tasted Blueberry Guacamole you will want it all the time!
Blueberry season sweeps in like a fire ball and we jump on the wagon so we can eat as many as possible before the season ends! During the winter months the blueberries that are shipped in from other countries taste terrible. Perhaps it’s too long on the boat, plane or train, not really sure but nothing compares to B.C. blueberries!
So we take the opportunity to eat as many blueberries as we can once the season arrives.
The Chip Counts
BC Blueberries have arrived in the stores/markets and I couldn’t be more excited. It’s one of my favourite times of the year. Growing up in BC, my mom used to grow all kinds of berries and vegetables plus had several fruit trees in our yard. Enjoying fresh produce like this every Summer was sure a great way to grow up. I’m always giddy when the fresh BC produce arrives in Alberta.
I am excited to be attending the BC Blueberries 2015 Kick Off to the Season Launch in Calgary this week. I always get inspired and want to create new recipes with blueberries when I know this event is coming up and the blueberries arriving in Calgary. This blueberry guacamole happened almost by accident. Eating blueberries along side guacamole and I decided to combine the two into one bite. I was sold, it’s seriously delicious. Even my guacamole loving kid loved the addition of blueberries. I might try fresh cherries next.
Looking for other fun summer appetizers? Check these out!
- Mushroom Toast
- Grilled Skewered Olives
- Mini Salad in Toast Cups
- Mini Cheese Balls
- Blue Cheese Stuffed Mushrooms
- Toasted Sesame Cream Cheese Spread
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3 ripe avocados
- 1/2 cup fresh blueberries halved if big
- 1 tbsp fresh jalapeno diced small
- 1 lime, juiced
- 2 tbsp cilantro chopped
- 1 tbsp green onion sliced thin
- olive oil
- Mash avocados in a bowl.
- Mix in blueberries through green onion and a good pinch of salt.
- Drizzle with olive oil and serve with crackers, pita chips or tortillas.