This is a recipe I am asked for time and time again. And I
always say the same thing…it is so easy to make!!! Avocados are a nutrient
dense food, full of healthy fats, potassium, folate and vitamin K, just to
mention a few of the awesome phytonutrients they contain!
This guacamole is my favourite way to eat avocados. As a dip
for organic corn chips, as a topping for scrambled eggs, use as a spread on
wraps or sandwiches, thin with some milk, kefir or water for an awesome salad
dressing…the yumminess is endless.
Avocados ripen after they are picked, not when they are on
the tree. So a bit of planning may be necessary to make the perfect guacamole.
When ripe, they should give just slightly. You don’t want them too hard or too
soft. (You can ripen them faster if you put them in a brown paper bag with a
ripe banana for a few days too!) They will ripen on the counter, but stop ripening when refrigerated.
Guacamole
3 ripe avocados
½ cup chopped tomatoes*
1 clove garlic, minced
1 lime, juiced
½ tsp sea salt
½ -1 tsp hot sauce or a dash of cayenne (I like Franks Red
Hot)
Halve the avocados with a sharp knife. (please be careful!) To remove the pits easily, hold the halved avocado
firmly in the palm of one hand, and whack (gently but firmly!) the sharp knife into the pit and give
a slight twist.Repeat with all three avocados.
Scoop the flesh from the halved avocados into a bowl, and
mash with a potato masher or a fork to desired consistency. I like mine a bit
chunky.
Add the rest of the ingredients, and stir well to combine.
Chill before serving if desired, and enjoy!
* Use any kind of tomatoes you want, canned or fresh. I have even used cherry tomatoes in a pinch! If they are too juicy give them a bit of a squeeze and drain before adding them to the avocado mixture or you might end up with runny guac!
**If you are making the Guacamole in advance, save one of the pits and stir it into the guacamole before storing in the fridge, it helps it from turning brown.
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