a journal of tea-inspired foods and recipes
There are a million reasons why I love Savory Spice Shop. But the number one reason for my unfailing adoration is access to the brilliant minds of their in-house spice experts (a.k.a. employees) every time you walk in the store. The spice geniuses at Savory always give me creative ideas for spicing up what might otherwise be a humdrum dish.
Some of my favorite spice recommendations from Savory have included: Kaffir lime leaves for pickling brine; maple sugar to coat sweet potato doughnuts; Urfa crushed red pepper to spice up mango salsa; black onyx cocoa powder for super-rich brownies; and a dash of lavender flowers added to guacamole.
I took the lavender guacamole idea and made a sweet, instead of spicy, version of this popular chip dip, using a combination of lavender flowers, lime juice, sweet cherry tomatoes and salt to flavor the avocado.
You might think lavender would be super floral in the guacamole, but it actually adds a sweet yet peppery-sharp bite to the dip.
Happy cooking and sipping!
Makes about 1 cup
1 teaspoon lavender flowers
Juice of 1 lime, separated in half
½ cup sweet cherry tomatoes, halved or quartered
2 ripe avocados
Salt, to taste
1. Soak the lavender flowers in the juice of one half of the lime for about 10 minutes. (Save the other half of the lime juice to add to the mix later, if needed.)
2. Mash up the avocados, and then stir in the lavender-lime mixture and cherry tomatoes. Add a dash of salt, to taste, and any additional lime juice, if needed.
3. You can either serve right away, or cover tightly with plastic wrap and chill for 30 minutes or so before serving. The flavors meld together nicely if allowed to sit in the fridge for a bit.