Best Guacamole Ever
There are countless recipes for making guacamole. Some are crunchy, others – spicy, but I love the clean and simple version that calls for 10 minutes prep time and super healthy ingredients.
Today I’m gonna share with you how I make guacamole at home. As always, add your own taste on it by adding or replacing ingredients. I only recommend that you use HASS avocado as it’s the creamiest and yummiest. If you can’t find good quality avocado, maybe you want to try the farm I purchase mine from. It’s called Crowd Farming and they deliver to many countries. You can find organic avocado that will last for weeks in the fridge without going brown and developing these unpleasant little strings inside.
Avocados are high in a number of important nutrients like vitamin C, E, K, vitamin B2 and B3, Potassium, Magneisum and so many more. Avocados are also a concentrated source of healthy fats and fiber which are so important for overall health.
Guacamole is meant to be easy to make and delicious. If you are late for dinner or simply don’t want to cook something fancy, make guacamole and mix it with your green salad. I love to bake sweet potatoes “fries” with nutritional yeast and enjoy them with fresh and creamy guacamole. Another dinner we love is baked yellow potatoes with lots of garlic, fresh dill and paprika, served with guacamole on a side. It’s so tasty! All it takes is 10 minutes for the guac and 5 more to place the potatoes to bake.
How do I make guacamole?
Best Guacamole Ever
- 2 big ripe HASS avocados
- 6 cocktail tomatoes
- 1 medium red onion
- juice of 1/2 lemon
- 3 tbsp olive oil
- salt to taste
- parsley to decorate or sprinkle
- Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl and mash with a fork. Immediately add the lemon juice and carefully mix to avoid the avocado go brown.Chop tomatoes and onion and add to the avocado. If you wish to follow the original recipe and taste, feel free to add chopped cilantro as well. I like to have parsley on top instead.Season with salt, olive oil and more lemon juice, if needed. Use a spoon to mix everything together.Serve and enjoy
If you find high-quality avocado, you can leave your guac in the fridge and it will be good on the next day too. I’ve tried with store-bought avocados and I don’t like how it taste on the next day. We know that guacamole oxidizes and turns brown pretty quick. The lemon juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown. Try to make the quantity that you need for the meal and enjoy it fresh.
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