SIMPLY GUACAMOLE

Jun 1

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Upon moving to the US, I soon made my first encounter with avocados. And for me, going new places also means trying local foods. This fruit seemed to be the core of American healthy eating, and at my first encounter with Tex Mex, I realized that their dishes depended on them too. Hopping into Tex Mex was easy - I truly loved the tacos, tortillas, fajitas, and everything that came with it, including guacamole. But jumping into the health-food-avocado-thing where restaurants and cafes would offer plain avocado with every salad was not love at first sight. I didn’t really like the texture, and I found brown spots off-putting. Knowing they’re so healthy, I knew I must find a way to conquer this problem. It took me a while to figure out that you have to buy avocados when they’re just a little soft and then wait for one more day to eat them. Sprinkling them with lemon or lime juice helps them from turning brown on the surface and refrigerating the guacamole with an onion slice on top in a sealed container makes it last for up to three days. I still don’t eat a whole lot of avocados, but I do enjoy it occasionally with salads, cold-cut salad wraps, burgers, but to this day, my favorite way to eat avocados is guacamole.

MAKES ABOUT 2 CUPS
INGREDIENTS
2 avocados, halved, pitted, and peel removed
1/2 small red onion, minced
1/8 cup cilantro, minced
2 tbsp lime juice
1/2 tsp sea salt

INSTRUCTIONS
Add the avocados to a mixing bowl and using a fork mash up the avocado to the desired texture. I personally like it a little chunky but that is up to you.

Add the onions, cilantro, lime juice, and sea salt. Stir well to combine.

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