Looking for a healthy way to use an Avocado? Tired of eating them on sandwiches? How about using them to make a great guacamole. Guacamole is obviously a dip first and foremost, but it can also be used as a spread on Sandwiches, with cheese and crackers, and also as a topping for steaks, turkey breast, or even chicken.
First, you need to know how to tell if an avocado is ripe. It’s best to buy avocados that are a little green and still firm. After about 2 or 3 days they will become almost totally black and be slightly firm to the touch. You want to be able to leave an indent with your thumb, but if should be firm enough to push back. If your avocado is squishy, you’ve missed the ripeness train.
- 4 Medium Ripe Hoss Avocados
- Juice of 1 ½ Limes
- 1 Shallot Finely Diced
- ¼ Cup of Fresh Chopped Cilantro
- 1 Tbsp of Minced Garlic (I like to mince mine into a paste)
- Salt to Taste
- 1 Tsp Pepper
- 2 Tbsp Olive Oil
- 4 Ripe Grape Tomatoes Diced
- 1 Tbsp Light Mayo (Optional)
- Cut the Avocados in half and pull out the pit. While it’s still in the skin, cut the avocado into into cubes. Use a spoon to spoon out all the delicious avocadoness into a bowl
- To the bowl, add half the shallots, garlic, cilantro, pepper, olive oil, and lime juice
- *Optional – add the mayo
- Smash that mixture together with a wooden spoon, blender, food processor, or fork
- Fold in the diced tomatoes and if you’re presenting it, sprinkle chopped cilantro and the remaining half shallot (if you like onion flavor a lot) on top with a single grape tomato in the middle
If you are not a huge fan of onion or garlic you can leave them out, I like it when guacamole has a smooth light flavor with some bite to it.
If you can use a knife, you can make guacamole, and if you can use your mouth, you can taste the deliciousness. One of my favorite applications for Guacamole is using it on a pork tenderloin that has been marinated in Lime juice and Tequila. I hope this has made the avocado more than a unitasker to those trying to eat healthily.