You may wonder what is this avocado-based dip, first created by the Aztecs in Mexico, doing in our site?
It is because all the Guacamole ingredients are often used in the Mediterranean cuisine and secondly, because it is a perfect way to get your kids eat the incredibly nutritious avocados. This recipe works hopelessly well with my "picky eating" daughter. She likes it spread on toasted wholegrain bread.
There is certainly a Mediterranean summer version of Guacamole. As soon as I try it, and test it, I will let you know.
Ready in: 20 minutes
Portion: for 4
2 ripe avocados
1/2 garlic clove
4 tablespoons olive oil
3 teaspoons cumin
fresh mint (20 leaves)
juice from 1 lime or lemon (small)
2 tablespoons fresh cilantro or parsley
1/2 teaspoon salt
2 tomatoes cut into cubes
How to do it
1. Destone the avocados, scoop the flesh onto a big bowl and mash them with a fork until they get smoothie.
2. Add the onions, the garlic, the mint leaves, the fresh cilantro, the olive oil, the cumin, the lime juice and the salt into a food processor.
3. Start chopping it all together until they get fine and well combined.
4. Add the mixture in the avocado bowl, together with the tomatoes cut in cubes.
5. Mix well with a spoon.
Make sure that the avocado is ripe and soft, but not black.
I do not recommend using pepper or more than a 1/2 glove garlic. Remember that the "guacamole party" is not just for you and your husband/wife.