We often combine all 4 essential foods in one meal, e.g. on thick slices of crusty bread with a simple salad of mixed baby greens and a lemon & oil dressing.
Along with a bowl of corn chips, burrito fixings, crusty bread, rice crackers - or anything - this easy dip recipe feeds 4 guacamole lovers.
Yield: 4 Servings, Approx. 2 cups
Total Prep Time: 15 Min
Nutrition Data Per Serving, 107g: 163 cal, 123 fat cal, 9g carb, 15g fat, 2g saturated fat, 153mg sodium, 7g fiber, 1g sugars, 2g protein, low Cholesterol, good source Vit C, Vit K, Folate. Estimated glycemic load 2.
The best avocados for guacamole are firm all over but give slightly when pressed gently. Avoid buying avocados that are already completely ripe. They are often bruised (check for soft spots) and will have black spots that will spoil your guac.
Which reminds me of that meme: How do you tell when an avocado is ripe? "Not yet ... not yet ... not yet ... too late!"
It's best to buy avocados hard and ripen them at home. They ripen quickly in a paper bag with a couple of pears or apples added. That will greatly improve your chances of seizing the perfect avocado moment.
Guacamole is a "poor keeper." It will start to go brown after a short time in the fridge and become quite disgusting. Make guacamole right before serving and only as much as you think you'll need. 1/2 an avocado per person is a good guestimate.
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