flash and i took the most lovely and memorable trip to costa rica maybe six or seven years ago. the country won me over. it is beautiful and the people are so friendly and there was just this very pleasant feeling everywhere we went. even when we were lost, completely off track, in the middle of a rain storm on the night we arrived — ok yeah that was not my favorite part of the trip — but in typical costa rica style we magically landed at the neatest hotel and had a perfect dinner, night, and breakfast there.*
everywhere we went on that trip we heard, “pura vida!” until we were caught up in the simple expression. it felt like declaring that this was the pure life, the good life, life is good, (or however you chose to translate this typical costa rican expression [scroll down for the bit on this expression]) was enough to make it true. the sun shone, the pace was slow and the people were smiling and we were having a great time.
on saturday i had planned to make guacamole as one of the dips i was preparing for our polo picnic but when i grabbed the avocado’s out of the basket on the kitchen counter they were hard – much to hard to turn into a nice guac. for some reason my parents had a can of hearts of palm in the pantry and so i was struck by the inspiration to bring some of the pura vida to aiken. in costa rica i ate a simple avocado and hearts of palm salad for lunch almost every day we were there. it was fresh and delightful. i made this dip in that memory and by the reaction of the other polo watchers at our picnic it did the job of spreading the spirit of pura vida…
pura vida dip:
2 ripe but still firm avocado
1 can hearts of palm
juice of one lemon
a hefty handful of fresh cilantro
olive oil to your liking
- cube the avocado and then get it into a tiny dice (i used the cuisinart)
- dice the hearts of palm (by hand i think they would get to wet in the cuisinart)
- combine the hearts of palm and avocado in your bowl
- now put the cilantro and lemon juice in the cuisinart and give it a whirl
- when it is a nice little dressing type thing add your olive oil to thin it out and let it whirl again.
- the olive oil and lemon juice in the cuisinart will turn into a slightly thick opaque consistency.
- there is probably a more proper cooking way to describe what happens but i do not know it.
- pour your lemon/cilantro/olive oil on the hearts of palm and avocado.
- mix and serve.
we ate it with blue corn chips.
don’t mind this very strange looking photo – somehow my camera settings got changed so this is the best i can get it looking. i considered going photo-less but decided this strange pic is better than none at all…
*i have to point out that when we stayed in the grano de oro it was not in the same building as pictured on this site. it was more gem disguised as hole in the wall than it appears to be now.