So I might have a slight obsession with Mexican food. Not the Americanized fake kind you find at Taco Bell, but the authentic stuff that you eat when actually in Mexico. Hence, my almost weekly batch of homemade guacamole! We’re headed down to the Mayan Riviera this week, where I’ll likely consume 85% of my calories from guacamole, so I figured I’d start the avocado binge off a bit early.
I love having guacamole on hand for so many things. It makes for a great snack paired with corn chips, pita, or even veggies; it can be used as a sandwich/burger topper; you can spread it on toast or top your eggs with it; you can cut up small pieces for any babies and/or toddlers to eat; but let’s be honest, you can also just eat it with a spoon. Avocados are rich in fibre, vitamin E, folic acid and heart healthy fats, so not only are they creamy and delicious but are also good for you! I love when things that taste good are actually good for me too!! Guacamole is a win-win 🙂
The recipe is so simple too:
3 ripe avocados
1 medium tomato, diced (I used grape tomatoes for this batch, one handful)
½ white onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
salt, to taste
½ tsp lime juice
Combine all ingredients in a medium sized bowl, mash, eat.
**Storage tip: put extra guac in air tight container, but before putting lid on, lay piece of plastic wrap on top of guac and press to seal around edges. This helps to maintain colour and freshness.**