I am not a summer person. It might be an unpopular opinion, but I sort of hate sweating. Though I’m always down to lay by the pool or drink a frozen margarita, it’s a rare occasion when you actually get to do those things in the city. When I initially moved to Chicago everyone told me how frigid the winters could be. No one bothered to tell me about the soul-sucking humidity that shows up around the end of May and lasts until the calendar technically tells us it’s autumn.
Aside from the few eight-degree-and-sunny-perfect days that punctuate our fiery summer climate, I consider summer something I must endure until crunchy fall leaves, apple cider and tall boots. Although summer, overall, is admittedly not my favorite, there are some things to love: leaving home without your puffy coat and winter gear, cold beverages on a rooftop patio where you can feel some semblance of a breeze and of course, seasonal food.
There are two things that scream summer to me: fresh seafood and guacamole dip. I’m all for eating both year round, but fresh seafood makes me think of the ocean which makes me think of summers at the beach and guacamole means picnics and barbecues. Combining them? Only means good things.
Zesty lime juice and fresh cilantro are key to creating a hearty and healthy dip perfect for piling on homemade tortilla chips. It’s all the “good fat” with no heavy mayonnaise to weigh you down for bikini season.
- 3 diced avocados
- 1 cup cooked, chilled, chopped shrimp
- ½ cup seeded, diced tomato
- 1 seeded, diced jalapeño
- 2 Tbsp chopped fresh cilantro
- 3 Tbsp fresh lime juice
- Combine avocados, shrimp, jalapeño, tomato, cilantro, and lime juice in a bowl. Season with salt.