Alright. So we all know the Mexicans invented Guacamole. And I reckon there would be many variations in Guacamole. Each family has their own way to making it, their own bit of pizzazz..!
So I have a bunch of avocados. Gorgeous, creamy, pale green, smooth flesh – perfect for spreading, smoothies or just eating with a sprinkle of raw sugar over it.
But the problem is they all seemed to have ripened simultaneously. And whilst avocados are a great source of monounsaturated fats (they do not have cholesterol..) – which is a good fat, important for decreasing saturated fats in our body, they are energy dense. And hence it is easy to pack on the kilos (if you live anywhere but the USA) or pounds (if you live in the USA) by consuming too much avocado.
I usually use avocado as a spread in place of margarine on my sandwiches. I love it on fresh toast with cracked pepper and a few thin slices of vintage cheddar. It’s fantastic in a chicken salad (grilled/roasted chicken + cos lettuce + carrot + celery + cucumber + ¼ avocado + corn kernals + ¼ cup cooked pasta spirals + a few finely chopped semi-dried tomatoes). And yes you can use it even in a smoothie – just blend it up with some milk, oat bran, wheat germ and berries, and you’re done :). Super delish!! Great for breakfast or pre-workout energy.
But with all these avocadoes ripening, I decided to make a tub of homemade Guacamole. My style.
This is super versatile. Use it as a salsa on tacos, a topping on nachos, a condiment to a grilled chicken/fish/seafood dish, a dip, a sandwich filling mixed with egg/tuna/salmon/chicken or even cheese.
But I like to have it plain on wholegrain crackers.
2 large avocadoes, diced
1 small-medium firm tomato, diced
1 small Spanish onion, finely diced
3 cloves garlic, finely diced
1 small carrot, finely diced
1/3 red capsicum, finely diced
1/3 green capsicum, finely diced
1 stalk celery, cut in half lengthways and then finely sliced
3 cubes low fat, marinated feta cheese (I marinate my own feta in garlic, coriander, chilli, cumin)
½ tsp cumin seeds
1tblsp finely chopped fresh coriander (or ½ tsp coriander powder)
1. Place the diced avocado in a mixing bowl and mash roughly with a fork. It shouldn’t be super smooth, just roughened and not too chunky.
2. Add all the vegetables and mix well to combine.
3. Either squeeze the juice of ½ large lemon or add 5 tblsp lemon juice, the pepper, cumin seeds, coriander and chilli. I use a hot chilli – so my guacamole has a kick. Omit chilli if you don’t really like heat too much, or use half.
4. Season with cracked pepper. And crumble the feta over the mixture. Mix well.
And you’re done. Super easy! Store in an airtight container in the fridge for 3 days…if it lasts that long.