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TOTAL TIME: 20 MIN
SERVINGS: 4

HEALTHY
FAST
INGREDIENTS

3 medium scallions, white and tender green parts only

2 medium garlic cloves, unpeeled

1 jalapeño, seeded and quartered lengthwise

1 tablespoon vegetable oil

3 Hass avocados, halved and pitted

¼ cup finely chopped cilantro leaves

2 tablespoons fresh lime juice

Salt and freshly ground pepper
DIRECTIONS

1. Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.

2. Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.

MAKE AHEAD Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.
VARIATION For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.
TOTAL TIME: 5 MINUTES
SERVINGS: 2
INGREDIENTS

3 slices fresh ginger, about 1/8 inch thick

2 sprigs fresh thyme, plus more for garnish

1 bottle Pure Leaf™ Not Too Sweet Peach Tea
DIRECTIONS

1. Crush ginger and thyme with a wooden spoon in a 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional ginger and thyme.

For a pitcher, double the recipe.

For a cocktail version, add ¼ cup bourbon whiskey before straining.

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