The most traditional way to eat guacamole is with tortilla chips, but it can also be served with raw vegetable sticks like carrots, cucumbers or bell peppers to be on the healthy side.
The avocado is very popular in the vegetarian and vegan cuisine. The fruit has a high fat content and is used as a healthy substitute for mayonnaise (avocado – egg salad) and meats in salads and sandwiches.
Avocados are very useful in the camping cuisine, because they are quick and easy to handle.
It is important to use ripe avocados to get this typical smooth texture. You can check the ripeness, by gently pressing on the outside of the avocado. If the fruit is still hard then it is not ripe yet and you have to check it the next day(s) again, but if there is a little give, it is ripe and ready to prepare or to eat.
To prevent (enzymatic) browning of the flesh, add lime or lemon juice to avocados after peeling.
I am lucky, avocado season has arrived in Malawi. I can get fresh, subtly flavored avocados and I could already try out a lot of different versions of Guacamole.
The following and most delicious recipe I adapted by Krista – Living on Cookies. Great food blog!
- 1 ripe avocado
- ¼ juice of a lime or lemon juice
- 1 garlic clove, crashed
- ¼ onion, finely chopped
- 1 dash hot chili sauce
- salt and pepper to taste
- Wash avocado, cut in half lengthwise, remove the pit and scoop the flesh out of the skin with a spoon.
- In a bowl, roughly mash the avocado with a fork, or until desired consistency and drizzle with lime juice. Add onion, garlic, hot chili sauce, salt and pepper and mix until well combined.
- Cover with plastic wrap or in an airtight container and refrigerate until served.
Add chopped tomatoes just before serving in the dip or on top.
Simple poached egg and avocado toast is a very nice combination. At this link you can also see how to poach an egg by Pinch of Yum.