Guacamole is easy, flavourful, and different every time!
Start with a ripe avocado:it should be dark in colour and slightly tender to the touch.
If it's not ripe, it will be hard and light green to yellow inside.
Too ripe, however, and it will have brown strings and spots inside, which you can scoop around.
You only have a couple days' window with them, so if it startes to riipen and you can't use right away, keep in the fridge for up to 1 week.
Longo's conveniently takes the guesswork out of ripeness with their Ripe Now section, 4 for $5!
If some are a bit too ripe, you'll have extra!
Haas Avocados (the brown ones) are my favourites.
Ingredients:
3/4 cup avocado: 1-3 avocados, depending on how much you get out of them if they're ripe.
Juice of 1/2 lime
Sea salt & pepper
Optional:
1/2 jalapeno, chopped
1 clove garlic, minced
1-2 tbsp salsa
Fresh cilantro for garnish
Directions:
Cut avocado in half through the skin to the pit.
Separate and scoop out avocado flesh, avoiding brown spots.
Mash with a fork to desired consistency (chunky or smooth).
Add lime juice, sea salt, pepper, and any other ingredients.
Serve with canned tuna, hard-boiled egg, chopped veggies, burgers, chicken, your creativity is the limit!
The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.
TrackBack URI for this entry
Subscribe to this comment's feed
