This is my all time favorite snack! I became addicted when we lived in Miami and had avocados in abundance, and it was served in many dishes. I use guacamole as an appetizer when entertaining almost every time, as a snack for my kids, and as a snack or salad for myself! Avocados are excellent sources of healthy mono-saturated fats, which are essential for keeping healthy cholesterol levels, improving blood pressure, and preventing heart disease. Avocados are also rich in potassium, vitamin K, vitamin B, vitamin C, and folate. Avocados are also one of the few foods rich in both insoluble and soluble fiber. Insoluble fiber is essential because it helps cleanse your body and will aid in the prevention of colo-rectal cancer as it flushes out and cleanses the colon quite well. Soluble fiber is great for your body because it remains in your body and make you feel fuller longer, preventing a person from eating more unnecessary calories and fats. Avocados have also been shown to significantly increase the body’s absorption of lycopene and beta carotene, so go ahead and add them to your salads and sandwiches!
With all of that said, I could eat this guacamole every day. And its a good thing it is extremely easy to make! Please, don’t bother buying it from a store! Please! A fresh avocado tastes SO much better and you will be so happy to see how easy it is to prepare. Sometimes I make it with only tomato and lime if I am missing the other ingredients and it still tastes just as wonderful! My general flavoring ratio is 1 lime and 1/2 tomato per avocado, and optionally, 1 tbsp of chopped onion per avocado. Any more onion or tomato and it will be too liquified and saucy, which still tastes great as a salsa or dip, but will lack that nice, thick, and creamy texture of guacamole. The cilantro just gives it that perfect kick and flavor, so I always make sure to add it if I have it! I usually omit or limit the jalapeño if I have the kids eating with me, because that can get quite spicy for them!
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To pick an avocado, touch and press it gently, if it yields to your touch and is still firm, it is probably not ripe yet. And on the contrary if it is quite soft, has indentations, or is smushy it will be overly ripe or spoiled! You want it to be soft enough to give way a little bit under your fingers but still have firmness. You could also pull off the stump of the stem and check for a nice yellowish green color. Check out this useful post I pinned on Pinterest to help me pick avocados.
- 2 ripe avocados, sliced open, seed removed
- 1 clove of garlic, minced
- 1 tomato
- 1/2 c cilantro
- 2 limes, juiced
- 2 tbsp onion, chopped
- 1-2 tsp chopped jalapeño (optional)
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- pinch of pepper
- Scoop out the flesh of the avocado and combine all ingredients into a blender. Pulse gently until you reach desired consistency.
- Serve with chips, pita, tacos, quesadillas, or burritos!
- Depending on your blender or food processor, you might want to pulse the tomato and onion first so that it is chopped finely, before you add the already soft avocado. This way you can avoid making the dip too fine and liquified.
- * I love to add roasted corn if I have it on hand; just roast the corn on the cob over the grill or a fire and slice the kernels off.
