The humble avocado. It is hard to fully capture its delicate and subtle taste – somewhere between green, buttery, nutty, and smooth. I have become infatuated with the avocado, an ingredient that has been honored with the prestigious title of “superfood”. It is bursting with monounsaturated fats, the good type of fats that help your cholesterol. The creamy, buttery texture makes it a perfect natural substitute for butter and mayo for healthier eating. But of course, it is most famous for being the star ingredient of guacamole!
Mmmm guacamole. My friend Hayley introduced me to guacamole (and hummus) just last year, igniting an obsession for dips. I have perfected my own recipe so well that I could make it in my sleep. This is a simple guacamole with tomato and onion and of course, lime juice – the second most important ingredient.
Guacamole has received a lot of attention lately. I heard a Sporkful podcast where the host and 3 guests spent about 30 minutes discussing the definition of guacamole and how to eat it. Is it better chunky or smooth? Chunky. Should you use a triangle-shaped chip or scoop chip? Triangle. There is even a certain method to holding the chip when you go to dip because you don’t want it to break in the bowl.
Guacamole has to be one of my favorite foods. I can eat it anytime, anywhere. Sometimes I’ve had just guacamole as a meal, for lunch or dinner. It is so addictive, delicious, and the best part is that it’s nutritious. All of the ingredients are whole, healthy and natural.
3 Haas avocados, ripe
1 small onion, diced
1 small tomato, seeded and diced
1 lime, juiced
1/4 teaspoon cumin
pinch salt and pepper
Dice onion and tomato, set aside.
Slice avocados and scoop out into a large bowl. My method of doing this is cutting the avocado vertically and twisting the two halves. Then I use a butter knife to cut a square grid in the avocado, and scoop it out with a spoon.
Cover the avocado with lime juice and mix. Use your hands (or a potato masher) to roughly mash up the avocado. Make sure not to over-mash so that there are still small chunks.
Add in cumin, salt, and pepper. Season to taste.
Fold in tomatoes and onions.
Cover with plastic wrap so that there is no air touching the guacamole and chill in the refrigerator for 30 minutes. Then serve!
For another delicious avocado recipe, see The Eggvocado!
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