If you’re stuck in the land of ketchup and ranch dip (hey, it takes a hopeless, weary mama to know one…) then this recipe is for you. Nothing helps veggies, meat, and other dippables go down better – and more healthfully – than guacamole. Even kids that don’t like “adocado” (as our youngest calls it) love guacamole. And for the grownups, this delicious guacamole is the perfect burger topping, brunch accompaniment, and lettuce wrap filling. You name it, it tastes even better when guacamole is slathered on it.
Why should mama eat avocados (other than their delicious, indulgent texture and flavour)? Avocados are so nutrient-rich, that scoop of guacamole elevates your chicken breast from fuel to superfood. Here are just a few reasons avocados belong in your diet:
- avocados are rich in glutathione, an antioxidant that helps slow aging and inflammation
- avocados are a great source of potassium, key to many bodily processes and to healthy blood pressure
- avocados are rich in B vitamins that help to prevent heart disease and stroke
- avocados contain beta-sisterol, a natural compound that lowers bad blood cholesterol (LDL) while raising good blood cholesterol (HDL) particles
- avocados are rich in healthy fats to nourish your skin, nails, eyes and brain (and your little one’s, too!)
Hey expecting mommies! We almost forgot to mention that avocados are rich in folate, a B vitamin commonly known as folic acid – that’s right; the exact same folic acid your doctor is telling you to take before and during pregnancy to prevent birth defects is packaged way more tastily in avocado form. One cup of avocado provides about 23% of the recommended daily value of folate.
An avocado a day keeps the doctor away. Eat up!
yields 2 cups
- 3-4 medium to large, ripe avocados
- 1 clove garlic, minced
- 1 roma tomato, chopped
- 1-2 green onions, chopped
- handful of cilantro, chopped
- dash of cayenne
- juice of 1 lime (about 1-2 tbsp)
- pinch of salt
1. Slice avocados lengthwise. Using a chef’s knife, lightly rap blade into avocado pit so it becomes lodged; twist slightly to pull pit from flesh. Scoop fruit into large bowl. 2. Add salt, cayenne, garlic, and lime juice; use potato masher or fork to roughly mash avocado. 3. Add tomato, scallions, and cilantro; stir to combine. 4. Test seasoning and add more salt and/or lime juice if needed. Use a gentle hand; the flavour will intensify as it sits (particularly the garlic). 5. Chill 30 minutes or longer with plastic wrap pressed down against surface of guacamole to prevent browning. Remember to share.
Love avocados? Try this amazing avocado crema recipe – whip it up in your blender in 5 minutes & glam up brunch, lunch or even a bag of chips. Your call.