Avocados are so healthy that I should eat them on a daily base. That’s what for years I am reading on every paleo or health blog. And avocados are so yummy. I never liked them. The texture is strange, something between slimy and viscid, the taste nothing spectacular and definitely a no-go for me.
20 years ago when I visited Mexico I am sure I tried guacamole and liked it. Or maybe I avoided it thinking I don’t like avocados ergo I don’t like anything with them.
When I first visited San Diego last year one morning my friend prepared some avocado for breakfast. I made a face confirming I don’t like avocados. He made me try… and I loved it!
A few days later he bought some fresh made guacamole in a store nearby. I tried it with corn chips. And since then I am addicted to guacamole and anything with avocados. Is it just I changed my taste over the years or it is because the different way to prepare avocados? I don’t know. Fact is that I love it and have my (nearly) daily intake of healthy avocado fat since then. At least when I am in San Diego.
Avocados in Europe are a little bit tricky as they are oftentimes over ripe or if OK they often have black spots in their flesh. And: for guacamole in Europe (or at least in Germany and Italy) it is not that easy to find cilantro. Which is crucial in the guacamole! You can’t substitute cilantro with parsley for example. No way!
Homemade guacamole is super easy. You just need an avocado, a tomato, some fresh lime juice, salt and of course cilantro. For my Italian readers: coriandolo, and my German speakers: Koriander. And it must be FRESH. I tried the dried version, forget it! No taste at all!
Important also: don’t put the ingredients in a blender but mash them with a fork. It gives the right texture like a dip.
Enjoy the healthy fat!
- 2 avocados
- 1 tomato
- 1/2 onion
- 1/2 cup cilantro
- 1 fresh squeezed lemon or lime jiuce
- salt and pepper
- Half the avocados, take out the pit and scoop the flesh out of the peel. Place in the bowl.
- Dice the onion and the tomato and add it to the avocados.
- Chop the cilantro and add to the bowl.
- Add the lime juice, salt and pepper to taste and mash all well. If there are still avocado chunks leave them if you like. It must not be sauce-like.
- Eat right away or store in a container covered with a lit in the fridge.
Guacamole is perfect with corn tortillas or on fresh paleo bread. I had the guacamole also with a mixed salad and with meat like burgers.
