Avocados are almost 75 percent fat and most of which are mono-unsaturated, also full of potassium, Vitamin K, E, B, and very high in fibre with 75 percent insoluble and 25 percent soluble, making it a great food to consume on a fairly regular basis. This wonderful Mexican dip is well known for being served on the side of tortillas, but being on a paleo diet lifestyle Guacamole has become the new staple to eat with raw vegetables, on burgers and sandwiches among many many other fantastic meals and snacks to eat it with.
3 medium avocados or 4 small ones
1 firm tomato, finely diced
1/2 white onion
1/2 cup chopped cilantro
2 tbsp fresh lemon or lime juice
salt and pepper to taste.
- Open the avocados and scoop out the flesh. An easy way is to cut it length-wise around the pit and than using a chefs knife strike the pit and then twist the knife so you can easily remove the pit and scoop out the flesh.
- Mash the flesh with a fork, it can still have hard parts, follow your preference.
- Stir the other ingredients in to the avocado.
- Enjoy right away or store in the refrigerator. A trick is to put a plastic wrap that touches the guacamole so it does not brown because of contact with air.