Guacamole
Guacamole, as with many other avocado-based recipes, is one of those foods that is as delicious as it is healthy. The avocados contain monounsaturated fats which are good for your heart, and the dish is full of other fibrous and nutrient-rich veggies. In college, my guacamole recipe was popular with my roommates, which is amusing because it included garlic powder and no cilantro. Thankfully my recipe has grown up over time and is still a crowd pleaser.
If you’re a guacamole lover, you know that it’s far better when served fresh, but you can safely eat it if it’s turned brown. It’s just that the look and flavor of guacamole becomes less appealing as the avocado flesh oxidizes, so I’d recommend cutting this recipe into one-third if you’re the only one eating it, or—even better—inviting friends over to enjoy it with you. Keeping the avocado pits in the guacamole helps it stay green longer, but I’m talking about a few extra minutes, not days. Real Simple recommends adding a layer of water to your guacamole if you’re planning to serve it after the first day.
You can serve guacamole as an appetizer with tortilla chips, or as a side with tacos, fajitas, quesadillas, tostadas, or other Mexican dishes. Let me know what you think about this recipe in the comments. Enjoy!
guacamole Recipe
Ingredients
3 avocados
3 tbsp red onion, diced
4 tbsp tomato, diced
2 cloves garlic, minced
3 tbsp cilantro, chopped
2 tsp lime juice
½ tsp sea salt
Instructions
Add all ingredients to a bowl, including the avocado pits, which help the guacamole stay green longer.
Mash the avocado and mix to combine the ingredients, being careful not to to over-mix. The avocado should be chunky, not smooth.
Serve and enjoy!
