We make many variations of guacamole in our house. This awesome guacamole is quick and easy. If I want to make it more colourful I’ll throw in some chopped mango, and maybe some diced red pepper.
Avocado is full of all the stuff you want inside you. Good fats. Lots of minerals. Loads of fibre. Yes…here in cold ‘ol Canada we can’t grow avocados. (What I would give….!) But it’s the one thing I don’t feel guilty about buying. AND it’s on the Clean Fifteen list, so they don’t need to be organic either. And it’s loaded with OTHER good-for-them things, like the usual fresh garlic, fresh cilantro, lime juice.
The awesome guacamole recipe below I make ALL THE TIME. At least twice a week. You can serve it with a variety of taco types, or simply with some tortilla chips. Easy. OR my delightful Detox-Friendly Nachos.
Okay…now my favourite part. This awesome guacamole trick is going to BLOW YOUR MIND.
When I first read about this I thought: “Impossible”. But it makes sense if you think about it – because avocado are essentially all saturated fat. Okay…let me tell you.
You want to be able to make this awesome guacamole recipe the night before if you have to. Or store the leftovers somehow. But guacamole goes all gross and brown in the fridge after just a short time.
However, THIS TRICK will forever prevent this from happening.
Place your guac in a container and smooth out the top. Then pour a layer of water, about 1/2 inch thick, on the top of your guac. It will NOT seep through. It simply provides a protective barrier against your precious product and the air – totally preventing its browning. When you’re ready to eat or use simply pour the water off. TADAH!! Green Guacamole.
- 2 large ripe avocados
- Juice of 1 lime
- 1/2 tsp sea salt
- 2 cloves fresh garlic, minced
- 2 tbsp fresh cilantro, minced
- a smidgen of raw honey or raw sugar
- Scoop contents of 1 avocado out and place in bowl.
- Add lime juice, salt, garlic and cilantro and MASH really well. This is a fun job for a small helper.
- Sprinkle with a smidgen of raw sugar or a teeny tiny bit of honey.
- Then dice the other avocado and fold in. This provides a bit of texture. You can mash both avocados or dice both, if you prefer.