Growing up with a Thai mom, I never ate avocados. I mean, it's not like they are called for much in Asian cooking. I never ate them, so I never liked them. I also hated guacamole.
But then, I married a Mexican man. He loves avocados, so I decided to give them another try ... by itself, just a small slice. Whoa! Delicious! Buttery, rich, creamy - wonderful! I ate them by themselves, over tacos, over soup, in salads, yum, yum, yum! Then I attempted guacamole ... and it was good! I realized that all the other guacamole that I had before had 4 main faults (at least for me): too much garlic, not enough cilantro, not enough lime juice and they were too dry/pasty (probably from the lack of lime juice!). So, over time, I perfected my own guacamole recipe, and I'm here to share it with you today. I'm so glad that it is naturally GDSYWP free! And, it's just so naturally simple! Oh, I will apologize in advance: I do not measure, and have made this recipe a million times, so I just sort of know what "feels" like the right amount ... although I still tend to put in too much lime juice from time to time ... weird? Anyway, here we go:
2 ripe avocados
1/2 - 3/4 onion (depending on your tastes), finely diced (in my order of preference: red, then Vidalia, then sweet yellow)
1 bunch cilantro, chopped
pinch of kosher salt
dash of granulated garlic (actual garlic provide a flavor that is too strong for me)
dash of adobo powder (be very careful with this - it is quite strong and salty)
splash or two of lime juice
I usually throw everything in, then mash it together. When it's done separately, I don't think the flavors mesh as well. Usually, I try not to mash everything super well. I like my guacamole to be a bit chunky. Note that there are no tomatoes in my guacamole. I don't like them in there. I think it takes away from the flavor and messes with the creamy texture. But, if you like them, just fold them in after everything is mashed! Oh, and if you can have dairy, it is really delicious if you add a couple spoonfuls of sour cream and mix it in!
I always serve this guacamole with My Tacos and love it as a dip for these chips.
Other things that I love to do with avocado:
Slicing it up and eating it alone with a dash of salt
Slicing avocado onto any sandwich
Or, over any salad ... especially:
Cobb Salad (obviously leaving out the cheese and subbing turkey or beef bacon for pork bacon)
Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa from Weight Watchers
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This entry was posted on 8:00 AM and is filed under Breakfast , Dairy-Free , Dinner , Gluten-Free , Mexican , Pork-Free , Recipe , Snacks , Soy-Free , Walnut-Free , Yeast-Free . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.