Introduction
Why hand mashed? The texture and color just seem better and brighter compared to making it in a food processor. The tool I prefer for mashing is a Pampered Chef Mix 'N Chop. Yes, it takes a little more time this way, but I feel the end result is worth it. This delicious side can certainly stand alone, but my family loves adding our guacamole to nachos, tostadas, and tacos as a replacement for cheese. Some knock the guac because it's a little fatty; however, it's also super high in healthy fiber. What's more, the fat is monounsaturated (the kind that may actually lower blood cholesterol). There are other good things in it too, folate and vitamin E, and these guys aid in immune function, metabolism, and more.
Ingredients
•3 large ripened avocados
•1-2 cloves of garlic
•4 cherry tomatoes
•cilantro
•juice from 1/2 a lime
•2 tsp olive oil
•1 tsp salt
Instructions
Mince the garlic super fine and set aside. Coarsely chop the tomatoes and set aside. Mince the cilantro (leafs only) and set aside. Half the avocados and remove the pits. (Save the largest pit if you want to make it before hand and refrigerate because the pros swear that you can use it to keep the guacamole fresh). Scoop out the insides of the avocados with a spoon and place in a mixing bowl. Add all other ingredient and mash until the guacamole is slightly chunky. If setting aside to serve later, place the largest pit in the center of your guacamole, cover, and refrigerate. For a finishing touch, garnish with more coarsely chopped cilantro leaves.
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