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Okay, so if you haven't been living under a rock, you've heard of the amazing vegan cookbook/blog Thug Kitchen...right?
I've had the book for about three days and I'm beyond obsessed. The recipe for Pineapple Guacamole really stuck out to me because it combines two of my favorite things in the world; pineapple, and avocados. It seemed like such a strange mixture to me. I mean, I know pineapple salsa is a thing because I LOVE IT, but I just thought pineapple and avocados sounded weird together.
If I could only make one comment on this guac. it would be: HOLY S*** MY TASTEBUDS.
I mean seriously, this stuff is amazing. I had to look into ways of incorporating guac. into different meals so I could eat it every day (no shame). If you don't already own this life-changing piece of literature, I suggest you grab it while it's hot.
Ingredients:
- Pineapple Guac. (sorry, you'll have to buy the book for this one!)
- Any flatbread of your choosing
- Spinach
- Curly kale
- Grape tomatoes
- Red onions
- Cilantro
- Lime
Directions:
- Bake / heat up your flatbread according to package directions. You could also use naan bread or even make your own! My personal reccomendation would be to turn this into a taco using corn tortilla shells, YUM (I just didn't have any) (cut me some slack I'm in college).
- Layer pineapple guac. on warm flatbread/taco shell/tortilla/whatever.
- Add as much spinach, kale, or any leafy green your heart desires.
- Slice up some grape tomatoes and pineapple chunks and layer them on top.
- Add strips of red onion and garnish with cilantro.
- Squeeze about 1/2 of a small lime over all of the goodness.
- EAT.
This flatbread is a serious explosion of flavor. Serve as a side, appetizer, lunch, snack, it literally doesn't matter, but I assure you it's heavenly.
What do you do when you don't feel like just eating guac. with chips?
Jenna x
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