Guac this way (also known as my late Cinco De Mayo Post)
I love using avocados as a source of fat and I usually eat it along side my meatloaf or grilled chicken. It’s also a great accompaniment with taco salad (note to self, write out taco salad recipe!).
Rick Bayless’s Guacamole-makes about 1 1/2 cups
2 medium ripe avocados
1 garlic clove, peeled and finely chopped
*I like to add a dab of Siracha, some cilantro, about 2 tablespoons of green or red peppers and about 2 tablespoons of finely chopped onions to it
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ teaspoon salt, plus any other sets of ingredients you’ve chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.
Nutritional Info (per recipe using 2 avocados)
Protein 6.9 g
Fat 50.7 g