I first started eating homemade guac about 7 years ago. Up until that time, I’d really misunderstood the avocado; the wonder fruit. I thought it bland tasting and even worse, fattening. What was the point of eating it and why did people love their guacamole? I didn’t understand then, but what I’ve come to learn!
Firstly, avocado is delicious simply sliced with a squeeze of fresh lemon or lime and a grate or 2 of Himalayan pink salt. When making guacamole, it also goes well with a variety of mix and match accompaniments including red onion, tomato, cilantro, jalapeno or Serrano chiles, garlic, strawberries, and whatever else you’re tempted to throw in. (If you’re in the mood for a velvety, chilled summer soup, trust your avocado to step in and do the job.)
Secondly, the avocado is supremely healthy! True they are loaded with fat, but despair not, since this fat is largely the omega-9 monounsaturated kind, (also found in olives and macadamia nuts). These fats are actually great because they contribute to weight loss, not weight gain. (Eating healthy fats in general make us feel full sooner than either carbs or protein, plus they are the only food that don’t raise our insulin. Awesome!) Avocados help balance our cholesterol ratio, as well as reduce the risk of certain cancers, diabetes, hypertension, and heart disease. They also provide numerous anti-oxidant qualities and are an excellent source of fiber. Moreover, eat an avocado and your eyes and skin will thank you too. Wow, nature at its finest!
Lastly, I frequently bring up the importance of buying as cleanly as possible when food shopping. Well, surprise, avocado is 1 of the very few foods where not buying organic is okay. (Yep, I said.) Avocados have 1 of the lowest pesticide load levels around and consequently are among the safest conventionally grown crops to consume. In fact, avocados are #1 on the Environmental Working Group’s (EWG) Clean Fifteen list. (For your Dirty Dozen/Clean Fifteen app by the EWG, click here.)
So friends, California Haas avocados are in season right now. Don’t miss out for 1, single moment on enjoying this versatile, easy to prepare, and thoroughly delightful and health-ful super food!
Please note: Instead of using the standard, unhealthy corn chip or tostado for scooping up your guacamole, I strongly recommend you try jicama; a round root vegetable grown in warm climates. Jicama can be eaten raw and it tastes somewhat like an Asian pear. While having a very low glycemic level, jicama is also loaded with fiber, Vitamin C, and potassium. (This beats a GMO, cooked in trans-fat, corn chip any day of the year!) I promise you’re about to make a new BFF!
- 1 jicama
- 1 lemon,
- Approx 3-4 twists of Himalayan pink salt
- Wash the exterior of the jicama well, peel, then cut into strips approximately 2” L x 1” W x 1/4”D, (or just cut into a comfortable size for you to hold and dip into your guac.)
- Once sliced, squeeze a very generous amount of fresh lemon juice all over the jicama
- Finally, add a few twists of Himalayan pink salt straight from the mill directly on top
Option: Add some red pepper flakes for a kick
You’ve now established a refreshing and healthy eating utensil with which to consume your guacamole.
Cinco de Mayo Rockin' Guac: Basic
- 2 Haas avocados, (or any avocados of your choice either organic or conventional)
- 1 whole lemon
- Approximately 5 twists from your salt mill of Himalayan pink salt
- Wash both avocados, dry, then cut in half lengthwise using a tablespoon, scope out the avocado contents into a large bowl (TIP: To remove the large seed, take a sharp knife, and make a small, firm chop directly into the seed. Turn the knife to either side to loosen the seed, then lift and remove. Empty the avocado ‘meat’ contents as noted above.)
- Take a whole lemon, wash and dry (TIP: On your kitchen counter top, firmly roll the lemon under your fist or lower arm multiple times to make the juice more accessible.)
- Cut the lemon in half and squeeze entire contents directly into the bowl with the avocados. Remove any lemon seeds that have fallen into the bowl (TIP: You may want to squeeze the lemons with the cut side facing upward to prevent as many lemon seeds as possible from getting in the bowl.)
- Add salt (TIP: Start with 3 twists of salt, then after mixing, add more to taste.)
- Using the backside of your tablespoon, mash, then mix all ingredients together (TIP: Allow for a few bite-sized pieces of the avocado to remain whole.)
- Chill for 20 minutes and serve
Variations on a Theme:
If you’re in the mood for guacamole, but want a taste change here and there, feel free to use 1 or all of the following ingredients. Your guests will delight as will you! The amount you use is to taste. Here’s how much I use:
- Approx ¼ cup of fresh cilantro. Remove the leaves from some sprigs of cilantro and give a rough chop
- ¼ cup of finely chopped red onion
- 1 small, plum tomato, diced
- Approximately 1 finely diced jalapeno or Serrano chile (TIP: If you desire extra heat, leave in seeds. WARNING: Wash your hands well immediately after cutting the jalapeno or Serrano chile to avoid eye burn, etc.)
- 1-2 small garlic cloves, finely diced (TIP: Using a garlic press, makes this job easy.)
- ¼ cup of chopped strawberries (TIP: If adding chopped strawberries, please fold them in the guac mixture after all other ingredients and prep work has been done.)
I hope you enjoy this seasonal and delicious super treat! If you liked this recipe, please share it with your friends and family.