I have always loved Mexican Food and guacamole has always been at the top of the list. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). To make a perfect dip, you must use perfectly ripe avocados or it just won’t work. To ripen hard ones store them in a paper bag with other fruits and veggies and check every day. Gently press on the skin of the avocado and when it gives slightly, it is ready.
Avocados are VERY healthy for you offering a wallop of healthy fat as well as potassium, Vitamin E and Folic Acid. Often when starved for time, I will simply eat half an avocado with a little salt for breakfast. It keeps me satiated and regulates my blood sugar levels.
To redo this recipe in a way that allows you to eat as much as you like, while taking up the nutritional ante, I decided to add chopped spinach. Because spinach is mild, you will never even notice it is in there. The spinach reduces the amount of fat per serving while increasing the amount of fiber helping those of us with tummy issues.
- 2 ripe avocados
- ½ red onion, minced (about 1/2 cup)
- ½ red bell pepper, finely chopped
- 1 handful of fresh raw spinach, finely chopped about ½ Cup
- 2 tablespoons cilantro finely chopped
- 1 tablespoon of fresh lime juice
- ½ teaspoon coarse salt
- A dash of freshly grated black pepper
- For the adventurous: A couple shakes of cumin, coriander and chipotle spice – and minced jalapeno if you like it spicy
- 1/2 ripe roma tomato, seeds and pulp removed, chopped
- To stay allergen free, slice up a jicama into cracker sized pieces and dip
- If you do not have access to jicama you can use other vegetables to scoop and dip such as celery, bell peppers and cucumbers.
- Cut avocados in half. Remove seed. Scoop out avocado from the peel and place in a medium sized bowl.
- Using a fork, roughly mash the avocado, leaving it a bit chunky. Add the chopped onion, pepper, spinach, cilantro, lime or lemon, salt, pepper and other seasonings. Blend only slightly as you don’t want it mushy.
- When ready to serve, add in the tomato and blend slightly. Slice the vegetables you plan to use as your chips.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.