Make guacamole easy to take off your food.
One of the most famous Mexican sauces is guacamole, which is a tasty accompaniment to many dishes.
Guacamole is also tasty and healthy, since its main ingredient is avocado, a highly nutritious fruit.
This sauce was made by the Aztecs for several centuries before Mexican food became known worldwide. In the Aztec language called Navajo, the word āhuacamolli means avocado sauce.
In addition to mashed avocado and salt, many recipes add tomato, onion, garlic, lime juice, chili, yogurt, and more.
How nutritious is it?
Guacamole has all the nutritional properties of avocado. Even if you take care of the quantities, it may contain less calories than the fruit.
Avocado is rich in omega 3 fats that lower "bad" cholesterol (LDL). Some of its other ingredients have anti-inflammatory action.
How to consume it
This classic Mexican dip looks like ointment and can offer a delicious salad. In fact, it fits a variety of vegetables, from cherry tomatoes to carrots and celery.
It can also be a nice accompaniment to chicken or fish, giving them a slightly more spicy and oily taste.
If you still want to enjoy it more with impurities, it's a good idea to eat it with crunchy tortilla.
The secret to good guacamole lies in avocado. If it is not ripe, it will not be well pasted, nor will it taste right.
What will you need?
You will need four people
- 2 ripe avocados,
- 1 small onion,
- 1 clove of garlic,
- 4 tablespoons of lime or lemon,
- 1 hot pepper and salt
- you can optionally put coriander
- Half a teaspoon of salt is usually enough for this dosage.
However, since salt is a purely subjective matter, it is advisable to try the mixture and you may need to add salt. The test should be done after the ingredients are seated, so as not to fool you into taste.
Implementation
Put the avocado in a bowl, cut into small cubes and mash with the fork. Then add the chopped onion, garlic and pepper, along with all the other ingredients.
All you have to do now is mix all the materials well. The mixture does not need to be completely melted to understand the avocado feel.
Bibliography:
Α. Ο. Jinadu, B. A. Orhevba, (2001), Determination of Physio-Chemical Properties and Nutritional Contents of Avocado Pear (Persea Americana M.), Vol 1, Academic Research International, http://www.savap.org.pk/journals/ARInt./Vol.1(3)/2011(1.3-38).pdf.
By Dr Angel,
Αggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc Health Psychology
insta: dr_aggelikikoskeridou_official
