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.
Preparation time: 15 minutes
Themes: Veggie, green, beans, dip, crunch, guacamole, southwest, spicy, mild
- 10 fresh green beans (organ pipe cactus)
- Salt-free seasoning for sprinkling on beans (optional)
- 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)
- 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.