Guacamole is one of my favorite foods. I love to serve it with Zucchini Chips, or as a topping or flavorful side dish for any number of foods. But I have to admit that it becomes unappealing when it turns brown. There is a solution, though! You simply need to use the pit and keep the guacamole sealed as airtight as possible. Place the pit in the middle of your bowl of guacamole, then cover the guacamole with large chunks of onion. The onion releases gases to inhibit the oxidation of polyphenol, which is what causes the fruit to turn brown. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the onions, and refrigerate until ready to serve. Just before serving, remove the chunks of onion.
You can use this same technique with unused avocado. If you use only half of an avocado, keep the pit in the other half and place it in a resealable bag. Slice an onion into chunks and place the onion in the bag with the avocado half. Then get as much air out of the bag as possible, seal it, and place it in the fridge.
Ingredients
- 3 avocados, peeled, halved, and pitted
- ½ cup diced onions
- 2 cloves garlic, crushed to a paste, or cloves from ½ head roasted garlic, smashed to a paste
- 2 plum tomatoes, diced
- 3 tablespoons lime juice, plus 1 tablespoon more if desired
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon fine sea salt
- ½ teaspoon ground cumin
- Place the avocados in a large bowl and mash to the desired consistency.
- Add the onions, garlic, tomatoes, lime juice, cilantro, salt, and cumin. Stir until well combined. Taste and add up to 1 tablespoon more lime juice if you like.
- Cover tightly and refrigerate for 1 hour for the best flavor, or serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 220 kcal Calories from Fat: 180 kcal |
|
% Daily Value*
|
| Total Fat 20 g 57% |
Trans Fat 0.0 g |
carbohydrates 11 g 8% |
Dietary Fiber 7.4 g 19% |
Protein 2.6 g 5% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |