A yummy recipe that can be eaten on its own or used as a topper for a variety of meals.
Avocados are Awesome
When I was younger, my mom often talked about her cravings for avocados when she was pregnant with me. “You have good skin because I ate so many avocados,” she would frequently say.
Mom’s are the best. I wonder if I have ever thanked her for eating all those avocados for me.
Apart from the skin benefits, avocados are a good source of vitamin C, E, K and B6. They are full of good healthy fats that help us feel satiated. The also have a high level of minerals that are important for everyone.
Creamy Factor
In addition to those amazing health benefits, avocadoes are also wonderful in a lot of dairy free items because they provide a beautiful creamy factor with out any cream.
They are great in salad dressings, dips, popsicles, smoothies and puddings. Their flavor can be masked fairly easy or enhanced when desired.
In today’s recipe, we are definitely enhancing the avocado flavor.
Tried and True Recipe
This is my mom’s recipe. It is one we made often in our home growing up. My children request it often in our home now.
The recipe starts with a base of soft, creamy avocados that get dolled up with tomatoes, green onions, a splash of lemon juice and some green salsa. My mom always used La Victoria green taco sauce, but over the years, I have found that any green salsa works.
It is best made just before eating but if you need to make it ahead of time, be sure to press plastic wrap to the surface. The top will still darken but you can stir it up to refresh the color.
How to Eat it
We love to eat it straight out of a bowl with chips but it is delicious used in a variety of ways. If you can’t have corn, the Siete brand cassava chips are awesome.
It is wonderful inside a burrito (my favorite below – beans, rice, a good amount of guacamole, and salsa), on top of tacos, spread over a tamale, or even on eggs for breakfast.
However you use it, I hope you love it as much as we do!
Mom’s Guacamole
4 large, ripe avocados
3 green onions
1-2 small tomatoes
1/3 cup green salsa
1 1/2 – 2 tablespoons lemon juice
1/4-1/2 teaspoon salt
couple shakes of pepper
Cut the avocados in half. Remove the pit. Carefully cut the avocados in squares inside the skin (see picture below). Squeeze the cut avocado out of the skin into a bowl.
Next, cut the green onions and dice the tomatoes and then add them both to the bowl. Add salsa, lemon juice, salt and pepper.
Stir until well combined. Serve immediately. Leftovers can be covered well and saved.
The longer it sits in the fridge the darker it will get. Fortunately, the color change does not affect the flavor. Stir it up and eat it. It will last about 5 days in the fridge, though it will get darker in color as the days pass.
