The avocado and I haven’t always gotten along. It wasn’t something my mom ever made me eat. Honestly, I don’t know how available it was when I was growing up. About 5 years ago, I was at a restaurant that didn’t have very many vegetarian options, so I had to order the avocado egg rolls. I couldn’t hardly stand to eat it, it was so rich. The manager came to my side and knelt down, and with such concern, asked what was wrong. I just told him I just didn’t like avocado and it was nothing wrong with the preparation. After that, I got the vegetarian default, a salad. How fun.
A lot of people rave about avocado! They want it on everything. Not me! I’ve slowly become friends with the avocado but we have very strickt terms. It’s not to be hot, that just intensifies its richness which I don’t like, and it needs to be salty and has to have something to cut the fat… Guacamole! Duh! I don’t know why I’ve never really been one to sample it before, but I don’t like all guacamole. I don’t like when it looks like baby food because I feel like that ruins its texture which is nice. I also don’t like just straight avocado mashed up. When I started making my own I finally figured out the perfect combination. Whenever I make it, people scarf it down and then, when they’ve realized they’ve ate the whole bowl, they say, “dang, that’s really good!”. The secret ingredient is greek yogurt. It does all the things I need it to do. Cuts the fat, since it’s tangy, adds volume without being too burdensome on the waist line (greek yogurt has tons of protein!), and rounds out the flavor of the avocado.
I’m glad I eat it now because it’s a great health food. It has healthy fats that nourish your brain, skin, hair, heart, it contains antioxidants which is great for cell renewal and to fight cancer cells, and some use it’s anti fungal properties for skin problems, avocado facial anyone?! It’s even a great baby food.
Perfect Guacamole Recipe:
- 1 avocado
- 1/4 C. greek yogurt
- 1/2 a small lime
- 2-3 T. finely chopped fresh cilantro
- 1 1/2 t. flakey sea salt
- Cut your avocado from top to bottom in one cut line. Pop out the pit. Take a spoon and dig out the flesh. Use a pastry cutter for easy chopping or just mash it with the back of your fork.
- Add the yogurt, lime juice, salt and chopped cilantro and mix well.
- Serve with organic tortilla chips. My favorite are Xochitle, thin and crisp.