With this authentic Mexican Guacamole recipe that I learnt from my grandma, a creamy, velvety, yet a bit crunchy mixture will surely become a beloved recipe.
Is Guacamole healthy?
Guacamole is made from avocados, tomatoes, onions, lime juice and sometimes calls for other ingredients like garlic, jalapeno peppers, and cilantro. The health benefits of guacamole primarily come from avocado.
Avocado is full of folate and vitamin E – factors that help reduce the risk of heart diseases. The oleic acid within is proven to be strongly associated with reduced risks of diabetes, obesity and high blood pressure.
Fibre, besides healthy fats, is also found in avocado. It will take plenty of time to digest these substances, so you will feel full longer. Most importantly, the healthy fats in avocados are monounsaturated fats – an absolute powerful assistant for your weight loss schemes.
Tomatoes have a sufficient bunch of vitamin C and vitamin E to boost your immune system and improve your health overall.
Is It Okay To Eat Guacamole That Has Turned Brown?
I suppose there are numerous people wondering whether they can eat guacamole when it is not green anymore. This actually depends. If the guacamole has turned brown due to oxidation, then it’s fine and should not make you sick. However, the flavour surely won’t be the same as that when it was fresh. On the other hand, if the brown is due to a microbial or fungal invasion, then it’s probably not safe to have a bite.
“So, how do you tell the differences between these two?” you might ask.
No big deal, indeed. As you might not have known, fungus-invaded avocados can be told right from the outlook, which means you can totally pull yourself out clean and clear before checkout .
Avocados with microbial problems normally appear pale with brownish scars on their skin, resembling damage from fungus. Sometimes they come covered with webbed patterns, or roundish blotches which rot to the inside fruit flesh, so there’s no longer the supposed-to-be fresh, green color.
Can You Make Guacamole Ahead Of Time?
Yes, but still – it’s better to enjoy guacamole on the same day. The reason for that is simply because avocados will go brown quickly whenever kept cut for over a day, even under refrigeration. In case you have no other ways but to leave leftovers to brown – don’t fret, just scrape off the top and the remaining should be all green and edible.
So, if made ahead of time, guacamole will have to be put in a bowl, along with some cut up lime slices or drops of lime juice on the surface. Then, wrap it tightly with plastic wrap. Otherwise, spread a thin layer of sour cream onto the smooth surface of the guacamole and cover it with plastic wrap before freezing it.
What Can You Eat With Guacamole?
Comprised of diced onions, tomatoes and cilantro, guacamole easily shines with monster-sized bags of Munchos. But don’t worry, you’re not stuck with noisy, greasy chips as the only partner for your guac. If you’ve been through breakfast with avocado toast, then now it’s time for some upgrading. Tired of toast? How about giving toasted hamburger buns a try?
And you can forget about fatty ranch and other sauces. Give guacamole a try. Dip crunchy, cool veggies like carrots into it for a delicious, healthy midday snack.
- 8 oz avocado cubed
- 2 oz cherry tomatoes chopped
- 0.5 oz jalapeno pepper chopped
- 1 oz red onion chopped
- 2 tbsp scallion chopped
- 2 tbsp cilantro chopped
- 1 tbsp lime juice
- 1/4 tsp cumin
- 1 tsp garlic chopped
- 1/8 tsp salt
- 4 oz tortilla chips
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- Add avocado, salt, cumin, and lime juice in a bowl. Use a fork to mash the mixture until blended.
- Add tomatoes, jalapeno pepper, red onion, garlic, scallion, and cilantro. Fold until combined, being careful not to overmix the dip.
- Serve with tortilla chips.
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