Inspired by Organ Pipe cacti of the Southwest, this recipe uses green beans, an avocado, and a pickled pepper to create a desert landscape that’s a vitamin-packed treat. For pictures of Organ Pipe Cactus National Monument in southern Arizona, visit the National Park Service website.
Salt-free seasoning for sprinkling on beans (optional)
Avocado
2 teaspoons salt-free seasoning
2 teaspoons taco seasoning
Small piece aluminum foil
Small condiment bowl
1 cherry pepper, filled with prosciutto, available at grocery deli (barrel cactus)
DIRECTIONS
Steam the green beans for three minutes. Trim the ends, if necessary. Sprinkle with seasoning, if desired.
Cut open the avocado, remove the seed, and mash the pulp. Add salt-free seasoning and taco seasoning. Season to taste.
Crumble the foil in a ball and press it into the condiment bowl. This will cut down on the amount of guacamole you need to fill the bowl to the top.
Spoon the guacamole into the bowl.
Press the beans into the dip so they resemble an organ pipe cactus.
Place the proscuitto-filled cherry pepper next to the beans. In real life, a barrel cactus may not appear directly next to an organ pipe cactus, but they look convincing in this recipe.
Desert Dip
Desert Dip
Avocados were never so much fun!
Inspired by Organ Pipe cacti of the Southwest, this recipe uses green beans, an avocado, and a pickled pepper to create a desert landscape that’s a vitamin-packed treat. For pictures of Organ Pipe Cactus National Monument in southern Arizona, visit the National Park Service website.
Serves: 4
Preparation time: 15 minutes
Themes: Veggie, green, beans, dip, crunch, guacamole, southwest, spicy, mild
INGREDIENTS:
DIRECTIONS