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| The possibilities are endless with this yummy guacamole! |
It's been a busy time enjoying the last long weekend of the summer and having my son go back to school this year. He's returning to school after a 1 year travelling hiatus and going to French immersion for the first time! It's back to making lunches, checking backpacks, homework, early bedtimes, early wake-ups, basically mega-organizing for parents again once again.
Times like this make me go back to the basics and this guacamole recipe is one of them. This famous Mexican recipe can be used as a dip for corn chips, rice cakes and vegetables and can also be used as a condiment for quesadillas, tacos, fajitas, burgers, hot dogs, wraps, sandwiches and whatever else you can think up! So make a big batch, put it in the fridge, and it'll be gone before you know it!
We've all heard that avocados have healthy fats. That means that they have a high mono and polyunsaturated fat content. The more of this type of fat we eat, the less we crave the unhealthy fats. And that's not even counting the 20 or so vitamins and minerals this wonderful fruit has to offer!
guacamole
4 large avocados
1/2 medium red onion, chopped
2 tablespoons chopped cilantro
juice of 1/2 lime
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, diced
- Put avocados in food processor and mix until velvety smooth.
- Add the onion, cilantro, and lime juice to the food processor and mix some more until well blended.
- Spoon mixture in a small bowl and add the cumin, salt, pepper and tomatoes.
- Mix with a spoon until everything is mixed.
- Store in refrigerator.
Makes 2 cups
Note: If you're not a fan of cumin, just leave it out. Sometimes I make it without the cumin for a different flavour. I've also added one chopped jalapeno (with seeds) to the food processor mix for a spicy and delicious result!
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