Healthy Playoff Snack: Guacamole

It is playoff time in both the NBA and NHL.  What better way to enjoy watching a game, your favorite team (or least favorite) play than with good people and good food?!  Guacamole is a delicious all natural snack that is high in vitamin B5, B6, K, and Folate.  It can be paired with organic tortilla chips, plantain chips, or added as a condiment to various foods.

NPGuac

Guacamole

  • Servings: 4-6
  • Time: 20 min (active) + 1 hour (inactive)
  • Difficulty: Easy
  • Print
Recipe Courtesy:  Alton Brown

Ingredients
  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeño pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Directions
  1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.  Drain, and reserve the lime juice, after all of the avocados have been coated.
  2. Using a potato masher or pastry blender add the salt, cumin, and cayenne and mash.
  3. Fold in the onions, jalapeño, tomatoes, cilantro, and garlic.  Add 1 tablespoon of the reserved lime juice.
  4. Let sit at room temperature for 1 hour and then serve.

I really enjoyed this recipe.  It was full of flavor and had a nice amount of heat from the jalepeños.  Any of these ingredients can be purchased organic.  As with any recipe you can add or decrease the quantities of the ingredients to your personal taste.  I made this recipe twice with 1 avocado so I divided the quantity of each ingredient by 3 with the exception of the cilanto, garlic, and onion, of which I used the amount listed, and jalepeños of which I added in one 1/2″ thick slice (jar).  I did not drain the lime juice from the avocados, but be sure not to add too much lime.  You can use any type of onion, I used a red onion, but a white or yellow onion would also complement the flavors of the guacamole.  Be sure to dice the onion to a desirable size, preferably small.  This recipe should last between 3-5 days, refrigerated, before turning brown.

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