Avocados are ridiculously healthy! Along with their monounsaturated fat (mostly oleic acid), they are naturally nutrient-dense and contain around 20 vitamins and minerals. I love slicing up avocado and using it on sandwiches or toast (check out my friend Lindsey’s simple and delicious recipe for avocado toast here), but I just love, love, LOVE making homemade guacamole!
Ages ago, before I attempted making most of my food from scratch, I would simply pick up one of the avocado packets from the store, but now I skip that msg laden pouch and instead make my own mixture that tastes WAY better and is better for you too.
- 4 Ripe Avocados (Avocados are on the clean 15 list, so you don’t need to worry if you can’t find some that are organic.)
- 1 Lemon (or lime)
- 4 Cloves of Garlic (minced)
- *1 Tomato (optional)
- 2 t. Real Salt
- 1 t. Cumin
- ½ Pepper
- *Cilantro (optional)
- *Cayenne Pepper (to taste if you like a little spice)
- Open the avocado. Cut the avocados length-ways and pinch the skins to expel the soft buttery flesh of the fruit (yes, it’s a fruit). Discard the skins and pits and dump the avocado into your bowl.
- Mince the garlic. 4 pods will give the guacamole a noticeable garlic flavor and give you some garlic breath to boot, but feel free to just add one or two pods for less of a garlic effect! I like to press the garlic pods with the side of my knife until they pop and then easily remove the skins. Then I chop them as fine as I can with my big knife. Sometimes I like pulling out my hand chopper or mini food processor to get the garlic minced really fine. *If I were to add cilantro, I would put it in the food processor with the garlic, but I didn’t have any this time around, so I didn’t add it.
- Squeeze the lemon. I love using this handy lemon squeezer. (I actually kind of prefer the taste of a lime, but we usually keep more lemons on hand, so that’s what I used.)
- Add the seasonings. I don’t usually like measuring my seasonings. I just add some (usually less than I would think), taste it, and add more until I get the right flavor. I’m really generous with the salt here, sparing with the pepper, and appreciative of the cumin, which is really the key ingredient and gives the guacamole its distinctive flavor! I love adding cayenne to just about everything, but my kids don’t like it, so I just add it separately to my portion.
- Mash it up. Use a fork to mash up all of the avocado onto the sides of the bowl. Keep spinning and mashing until you’ve gone over all the avocado flesh. I think that it looks and tastes better if left a little lumpy.
- Chop up a tomato. This is totally all about your personal preference. I like adding just one tomato for a little color and extra flavor, but if I’m running ow on avocados and want to stretch things out, I’ll add more tomato. When I chop up the tomato, I like to get rid of all the seeds and extra juice so that it doesn’t make the dip too watery.
- Set and serve. The longer this sits, the more the flavors can sink in, and the better it tastes. It also tastes better room temperature. So I like to make mine the day before I need it, let it sit in the refrigerator overnight, and make sure it sits out long enough to get to room temperature before serving it.
*This guacamole is so much more than just a dip! Sure you can enjoy it with some tortilla chips, but it also makes a great topping on a burger, a delightful edition on an egg sandwich, and a must have for tacos too!