|10 min||0 min||4|
|3 avocado(s)||Avocado (peeled, pitted, and mashed)|
|2 tbsp||Lime juice (fresh) (about 2 limes)|
|1/2 cup||Yellow onion|
|3 tbsp||Cilantro (coriander) (chopped)|
|2 tomato||Plum tomatoes (diced)|
|1 tsp||Garlic (minced)|
|1/2 tsp||Cayenne pepper (optional)|
1. In a medium bowl, mash together the avocados, lime juice, and salt.
2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper (optional). Serve immediately or refrigerate 1 hour for best flavour. Enjoy!
To remove the avocado skin
Cut into the avocado lengthwise until you hit the pit. Rotate the knife around the entire pit until you have two halves. Carefully hit the pit with the knife until it punctures it. Turn the knife to pop out the pit. Push a spoon between the avocado and the skin and carve the avocado out of its skin. Discard the skin.
To store guacamole, transfer to an airtight container and pour a layer of lime juice on top to prevent browning.
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.