Holy Guacamole! (Vegan, Gluten Free)

Anyone who knows me knows how much I love guacamole or just avocados in general. I have been known to order a specific item off a menu merely because it contained avocado. So when Molly and I were invited to dinner last night, we both knew exactly what to bring- any excuse to make guacamole! My name is Joy and I have a problem; I am addicted to avocados.

Many people tend to avoid avocados due to their their high fat content (or green color *ahem Mom*), but this tasty fruit is loaded with healthy unsaturated fats that our bodies needs to thrive. Did you know that our brains are made up of approximately two-thirds fat? Plus, eating healthy fats can help lower cholesterol, maintain a healthy immune system, lower the risk of diabetes, fight against heart disease and stroke, promote cell development and vitamin absorption.[source]  Avocados also contain Vitamin C, Vitamin E, thiamin, niacin, riboflavin, Vitamin B-6, folate, pantothenic acid, fiber and protein.[source] So what are you waiting for? Let's make some guacamole!

Holy Guacamole

• 4 Ripe Avocados
• 2 Garlic Cloves, about 1 Teaspoon, Minced
• 1 Medium Tomato, Diced
• Approximately 1/2 Cup of Diced Red Onion
• 1 Thai Chili Pepper (or Serrano), seeded and minced
• Juice of half 1 Lime
• Sea Salt to taste
• Fresh Ground Black Pepper to taste

Makes 6-8 servings.

In a medium size bowl, mash avocados with garlic using either a potato masher or fork. Mix in the rest of the ingredients. Taste test and add more salt and pepper as needed. Enjoy! Make sure to share it with your friends so you don't eat it all.

A few tips:

• To cut avocados, slice into it length-wise until you hit the pit, then continue running the knife around the avocado against the pit. Twist the two halves apart. Hit the pit with the blade of your knife and twist, the pit should pop right out. Use a spoon to scoop out the fruit. 
• If you prefer chunkier guacamole like I do, mash the avocado just enough to break it up, it'll get mashed more as you mix in the other ingredients.
• Be sure to make guacamole as close to serving time as possible so it looks and tastes fresh.
• Save one of the avocados pits, if you happen to have leftovers and need to store it, place the pit in with the guacamole and cover with plastic wrap, pressing the plastic as close to the guacamole as possible to create a seal. These tricks in addition to the lime will help avoid discoloration. 
• For an extra health boost and more green color, mix in 1/2 Cup of finely chopped spinach.
• Guacamole isn't just for chips. I also enjoy dipping carrots into it for a healthier option, using it as a spread for sandwiches and wraps and of course as a topping for tacos or burritos. 

Planning a Mexican night? You may want to check out my recipes for Whole Wheat Tortillas and Refried Beans Minus the Refry. 

What's your favorite way to eat avocados?