I love avocado and my favorite way to eat it is in the form of guacamole.
Guacamole is one of the few dishes that are both healthy and super delicious.
The name “guacamole” consists of the combination of two old words of Aztec origin, namely ahuacatl (avocado) and molli (meaning sauce). Wikipedia also notes that traditionally, this sauce contained only well-ripened avocados and sea salt. The sauce was made by crushing it into a kind of volcanic stone mortar, called “molcajete”.
Returning to the subtitle, in which I say that guacamole is one of the few very healthy things that happens to have good taste, that’s right. Guacamole is delicious and contains no trace of cholesterol, only healthy fats. In addition, guacamole has a lot of vitamins (A, C, D, E, K, B6, and B12), calcium, and iron.
Nutritional values for half an avocado:
- Calories 120
- Protein: 2 g
- Carbohydrates: 6 g
- Dietary fiber 5 g
- Sugars: 0 g
- Fats: 11 g
- Saturated fats: 2 g
- Polyunsaturated fats: 1 g
- Monounsaturated fats: 7 g
- Potassium 364 mg
- Sodium 5 mg
How to choose the perfect avocado? To fully enjoy the taste of an avocado, try to buy fruits that are already ripe. The tail is something that you have to pay attention to. An avocado is ripe if it has dark green skin and if, when pressed in the area where the tail was, it is soft. Otherwise, a ripe avocado fruit must be hard to the touch. Avoid avocados that have brown skin because they are not ripe. If you buy an unripe avocado, you can leave it for a few days until it reaches the desired consistency.
Now let’s get back to the guacamole because I am sure you are curious to find out more about how you can prepare the delicious and famous dip.
Ingredients for 4 servings:
- 1 or 2 jalapenos
- 2 medium ripe avocados
- 4 tablespoons lime juice
- 1 small red onion
- 3 garlic cloves
- half of a medium tomato
- 1/4 freshly chopped cilantro
- 1/2 teaspoon of powdered cumin
- sea salt and pepper to taste
- Once the ingredients are ready, we don’t have much to do. Depending on how spicy (or slightly spicy) you like to eat, adjust the number of jalapenos you will use and be sure to clean the pepper and remove and seeds, then chop it very, very finely with a knife.
- Cut the avocados with a knife at a height around the core. One of the halves will unfold by rotating it slightly. The seeds will remain in the other half. Tap the kernel with a knife. It has a fairly soft texture, and the blade of the knife will stick a little into it. Using a knife, peel off the seeds. Remove all the pulp from the shell with a spoon. Put the avocado pulp in a bowl. Sprinkle with lime juice to prevent oxidation of the fruit.
- Mash the avocados with a fork so that it becomes creamy.
- Finely chop the red onion, garlic, and tomatoes
- Add the previously chopped vegetables to the mashed avocado.
- Add the cilantro, powdered cumin, salt pepper, and the remaining lime juice. Stir in with a fork to combine.
- Spread on a warm toast and enjoy!