With its origins as guacamole sauce among Aztec in what is now Mexico, Guacamole Dip is a quick, simple, delicious food made from six vegetables and several spices. No sugar. Nothing artificial. No processing (ok, the chips!). Know what you put in your body. Eat healthy. Enjoy the fruits of nature.
As mentioned on this blog, I am not a professionally-trained chef, and my purpose to share a few of my favorite foods and recipes is to illustrate that running is a lifestyle, and nutrition is a key “ingredient” (pun intentional) to a holistic lifestyle.
Pulp from 3 Hass avocados
Fresh-squeezed juice from 1 lemon or lime
1/2 tsp salt
1/2 tsp cayenne
1/2 medium onion, diced
2 Roma tomatoes (or tomatoes on the vine), seeded and diced
1 Tbsp chopped cilantro
1 clove garlic, minced
Note: there are many variations of guacamole dip, with jalapeno pepper and additional spices. Add / subtract to your liking!
Prepare the Guacamole Dip
Cut the avocados in half, scoop out the pulp, and cut into quarters. Place avocado pulp in large bowl. Squeeze lemon or lime juice, and splash over avocados until coated (prevents avocados from oxidizing and turning brownish). Sprinkle salt and cayenne over avocados, and mash with potato masher or other flat utensil. To soften avocados before preparing guacamole, if they are hard when purchased, I leave them out of the refrigerator for a couple of days to ripen. They should be firm but not hard. Mix the mashed avocados, juice and spices. Fold in the diced tomatoes and onion, chopped garlic, and cut cilantro (stems and leaves).
Let sit for an hour before serving. Serve with organic, large Blue Corn chips, or with your favorite chips. Alternatively, lightly spread on toasted bread or crackers. Enjoy!
For another vegan recipe with its roots in Mexico, check out delicious Black Bean Burritos.