It’s strange to admit now but there was a period of time when I would not touch an avocado. The texture, the taste, the fat… all a major turn-off. But then I magically started to accept it when it was delivered along side my tacos or fajitas. Slowly, I began to request a side of it. This love for the lovely avocado transformed, one could say blossomed, until I was making my own guacamole and eating slices of avocado on just about everything.
Now the ‘butter pear’ and I get along nicely. I pick several up on a weekly basis and incorporate them into so many meals. It’s become a staple in salads, tacos, eggs, in soups, and so many other dishes, but guacamole holds a special places in my heart. While I have my moments when I want to stuff my face with oreos, I am a SALT person. Our go to snack now is corn tortilla chips and some salsa and guac for dipping.
The key to enjoying an avocado is its ripeness. I often struggle with getting ripe avocados since they are not always rip in the store, therefore I suggest to {attempt to} plan out your menu for the week so you can pick up some not yet ripe avocados to enjoy later on. I find that the easiest ways in telling how ripe an avocado is by it’s 1) color and 2) feel. The light green skin coloring indicates that the avocado needs more time to ripen, but as the skin darkens the avocado is more ripe. Giving avocados a gentle squeeze also lets you know how ripe it is, the softer the avocado, the riper it is. I always try to use ones that are dark, but not entirely black, and have a slight give to them when pressed.
Guacamole
4 avocados 1 dry pint of grape tomatoes, diced 1/2 medium red onion, diced small handful of cilantro, diced 1/2 a jalapeno, minced *optional* 1 1/2 limes salt and pepperCombine tomatoes, onion, cilantro, and jalapeno together.
Halve avocados, remove seeds, score avocados with knife, scoop out avocado with large spoon.
Add avocado to tomato mixture.
While mixing, squeeze the limes over the guacamole. Add salt and pepper to taste.
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