So what makes the Avocado so special?
I love the versatility of it and the creamy texture (which lends itself well as a substitute sour cream/mayo). You can use it in savoury and sweet dishes. Make a sauce/dressing, avocado chocolate pudding, avocado chocolate smoothie, add it to salads, add it to wraps, sandwiches, seaweed rice rolls (maki), and my favourite guacamole. And if you can’t be bothered with any of that, I also like eating it straight straight out of the shell. My boyfriend loves to just slice it in half, remove the pit and pour a bit of olive oil and sea salt (Yes, double good fats). It makes for a quick breakfast or snack. It might sound strange at first (it did to me), but try it. Yum!
I really like guacamole but I didn’t know how much until recently. During my Mexico trip, I had guacamole at every meal if it was available. It was so delicious I had to have it every day. And it left such an impression that when I came back from the trip, I made guacamole every week (and had it most days) for about three weeks. I only stopped because I got a cold and so I switched gears to making big batch of soups instead. The weekend I got better, I had guacamole and blue corn chips. Yum!
I think it was over a year ago when I first tried making guacamole. I didn’t have a recipe and wasn’t comfortable with winging it, so I turned to the food blogosphere for help. I came across Elise’s Perfect Guacamole recipe from Simply Recipes. I adapted her recipe and made the following modifications: I omitted the cilantro, chili’s, cut down on red onions and omitted tomatoes. As I’m not a fan of cilantro (I’ll eat the guac if cilantro is in it though because it’s kind of hard to pick it out), when I make it, I omit that. I omitted chilis because I wanted to keep them out and make a non-spicy version. I also cut down on the red onions because my red onion was ginormous and I am not a big fan of raw onions. Although, I have to say it has grown on me – as long as it’s diced finely. I tried it with tomato’s but I didn’t like it as much as when I left it out.
Below is my easy guacamole recipe. I think it would make a good base for other guacamole variations. One day, I’d like to try the addition of chilis and I’ll give the tomatoes another shot too.
Easy Guacamole Recipe
- 4 tablespoons of diced red onion (dice as fine as possible).***
- 2 ripe avocados (pitted)
- 1/2 wedge of lime or 1/4 wedge of lemon (I use either of these depending on what I have on hand and sometimes both). Adjust the amount of lime or lemon to taste.
- sea salt to taste
- Slice two thin slices of red onion, then dice finely to get about two tablespoons worth. Depending on the size of your red onion and the thickness of your slices, you might need more or less slices.
- Slice avocados in half and remove the pits.
- Scoop out avocado from the shell and put it into a bowl. I also like to just use a knife and make a criss cross pattern of the avocado in the shell then just flip it into the bowl so I have small cubes to work with.
- Mash the avocado/onion mixture using a fork until you reach a consistency you like. I like mine creamy with small chunks.
- Add some sea salt to taste.
- Slice a wedge of lemon or lime and squeeze the juice into the mixture.
- Mix well, quick taste to see if there’s enough sea salt and adjust if needed, then serve.
I like making this and adding a big scoop to my salad. I also enjoy snacking on it with blue corn tortilla chips or brown rice crackers.
- Adding garlic: Sometimes I also add 1-2 cloves of finely minced garlic.
- Adding tomatoes: I’ve added tomatoes into my guacamole in the past but I don’t like it as much as when I leave it out (perhaps my cubes of tomatoes were too large.
How do you like your guacamole? What do you eat it with?