Homemade GuacamoleDec 01 2010 by
Guacamoley moley moley. It never fails that when I break out the guacamole in our house my husband can’t help but throw out a little Austin Powers – he’s always good for a laugh! So not only do I get a good chuckle when eating guacamole but I get a nutrient rich food! Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. With all the nutrient you get from avocados you will want to find much more to do with them than just a dip for tortilla chips. I actually use guacamole for a baked potato topper, as a dip for fresh veggies or a spread on a sandwich. And you will always find guacamole on our table for Taco Tuesday!
- 1 medium tomato (ripe)
- 2 ripe avocados
- 1 small red onion, minced
- 2 tbsp cilantro (you can use more or less depending on your preference)
- 1 tbsp freshly squeezed lime juice
- 1/4 tsp sea salt
- Cut the tomato in half. Take each half and squeeze out as much of the seeds and juice as possible. Cut the remaining flesh into small chunks and set aside.
- Scoop the flesh out of the avocados and place in a medium sized bowl. Roughly mash the avocado flesh with a fork. Leave some chunks, if desired. Stir in the tomato, onion, cilantro, lime juice and salt.
- Serve immediately with tortilla chips, tacos, quesadillas, nachos or your favorite dish!
Makes 6 servings.
Nutrients per serving: Calories: 84.5, Cal. from Fat: 58.5, Total Fat: 7g, Sat. Fat: 1g, Carbs: 5.5g, Fiber: 3.5g, Sugars: 1g, Protein: 1.5g, Sodium: 5mg, Chol: 0mg
Any unsed guacamole can be store in an airtight container in the fridge for up to 2 days. Squirt a little lime or lemon juice to keep the guacamole from browning.