Guacamole is full of good stuff for you including Vitamins, antioxidants, and some of that quote unquote good fat. It is mostly made from avocado, which is relatively fatty. But it contains no cholesterol, and it contains monosaturated fat, which has been shown to decrease cholesterol levels. Avocado also has lots of vitamins, fiber, potassium and other good things that are often lacking in our diets.
Be careful though on what you are eating the good guac. Piling it on top of deep fried tortilla after tortilla is where the evil balance lies. Try instead to use it as a topping on everything else you’re eating. I added it on top of meat loaf, used it on a sandwich at lunch, and just about anywhere else I could add it.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Recipe by: Alton Brown