In my hometown of Kuching in Sarawak, avocados are incredibly pricey. So pricey that it’s predominantly consumed only by an elite few. We eat it raw, and, typically, as a garnish. Up until the last two years, maybe three, I’ve never been a fan of avocados. I thought they were squishy and I have a thing against foods without texture. So when my trainer told me to incorporate avocados into my diet, my tummy flinched.
After prolonged, very extensive online research, I was somewhat convinced to give avocados a go. I mean, they supposedly serve up 20 different vitamins (that’s a lot); they’re an excellent source of healthy fats (taking 1/4 before bed will keep your body full until the morning which means it won’t start eating into muscles you’re working so hard to build); they’re loaded with anti-inflammatory and anti-oxidant properties (these help keep cholesterol levels and heart disease in check); and since 1/4 only contains around 80 calories with 7 grams of fat (and minimal saturated fat), those seven grams are wholly for your body’s benefit.
The problem of being squishy was, well, still a problem so after some trial and error, I came up with this version of Guacamole.
One Avocado (ripe)
Two Red Tomatoes
Two Small Tomatillos (or one Large)
1/4 Big Red Onion (sliced as thinly as possible)
1 tsp Olive Oil (extra virgin, cold pressed)
2 tbps Chives (chopped)
1 tsp Fresh Basil (chopped)
Salt & Pepper (to taste)
* all fresh produce used was organic
Cut avocado in half, remove seed and scoop out flesh with a spoon. Place into a bowl and mash it up with either a fork or a pastry blender. Set aside.
Slice tomatoes and tomatillos into small cubes, and add into bowl of mashed avocado. Throw in the sliced red onion, chopped chives, olive oil and spices. Mix well.
Chill in fridge for at least an hour prior to eating. Garnish with basil and a touch of lime (I omitted this because I prefer my food non tart tasting but my man does so the lime wedge is for his benefit) before serving.
The simple addition of crunchy tomatillos made all the difference in the world to my palette 🙂 how do I serve the Guacamole? Well, sometimes with “chips” (gluten free wraps cut into quarters and broiled in the oven for around 2 minutes, or until crunchy). Sometimes with lettuce to make vegetarian wraps. Other times as a pairing with hard boiled eggs but this Guacamole is perfectly lovely when eaten on its own (my fave way).
Now I know everyone has their interpretation of Guacamole, so what’s yours?
p/s add some Chipotle if you want to spice things up a wee bit
2 Replies to “Guacamole, My Way”
It’s funny! I have nearly the same recipe only using coriander instead of chives. Got it from a mexican cook in NYC and since then: No week without guacamole 😉
How funny, yes!! 🙂 I don’t use Coriander very much because being from Malaysia (we do not have Italian parsley) wherein Coriander is used in abundance, I truly can’t stomach neither its taste nor smell. Ironic, yes? My personal fave is to just eat Avocado as it is actually, so much nicer.