Guacamole is a perfect dish to prepare as an appetizer and share at a dinner with friends. A bowl of nachos with guacamole in the center of the table allows everyone to enjoy chatting while savoring this healthy delight, which doesn’t require utensils.
It’s a very easy and quick dish to prepare, and everyone will love it.
The ingredients you need to make guacamole are:
- 4 ripe avocados
- 6 ripe tomatoes
- 2 spring onions
- 1 garlic clove
- 1/2 lemon
- Extra virgin olive oil
- Harissa and cumin, or a few fresh cilantro leaves
- Salt
Preparation
Peel the 4 ripe avocados, remove the central pit (don’t discard it). Place the avocados in a bowl and slowly mash them with a fork—not a blender—until they reach a smooth, purée-like texture.
Avocado is a fruit rich in monounsaturated fats, antioxidants, and minerals. It helps lower bad cholesterol and increase good cholesterol, just like extra virgin olive oil.
Add the 6 medium ripe tomatoes, unpeeled and cut into small pieces.
Also add 2 spring onions, chopped into small pieces.
1 garlic clove, sliced thinly.
Incorporate the juice of half a lemon and one grated ripe tomato.
Generously drizzle with extra virgin olive oil. On this occasion, to give the guacamole more body, presence, and flavor, I used the Verde Esmeralda Imagine Picual.
Season to taste.
Regarding the spicy touch, opinions vary. My friend Marçal prefers adding harissa, an Arabic spice paste that contains chili, cilantro, garlic, salt, and cumin. On the other hand, my Mexican friend Claudia simply adds a few chopped fresh cilantro leaves. I love it both ways.
Gently stir until all ingredients are well combined.
Place the pit we set aside earlier in the center of the guacamole bowl.
Serve with a plate full of nachos or corn triangles to complement the guacamole. It can be eaten at room temperature or chilled. Personally, I prefer it nicely cool.
Finally, if there are leftovers, it’s important not to keep them in the fridge for more than two days.
