People claim that no news is good news, but I’m going to go ahead and say that whoever came up with that saying was definitely not waiting on the kind of news that can potentially change you know, EVERYTHING. And by everything we mean the important things. And by the important things we mean lunch. Which, for the better half of the last two weeks has involved eating my body weight in avocados.
SO avocados — one of the sweetest blessings to grace planet earth. Usually found on top of toast, in veg-centric eateries, or stuffed into the depths of your black bean burrito. Technically a fruit, these nutrient dense morsels of goodness are typically used in savory dishes and salads due to their high fat content and creamy texture. Rich in healthy fats (avocados rank among one of the best sources of fats you can eat!), dietary fiber, lecithin (brain food), calcium, folate, vitamin C, E, and K, our day doesn’t feel complete without one.
While we’re all for thinking outside the box when it comes to what to do with avocados (see this DIY facemask and this avocado ice cream), our latest avo obsession involves a more traditional approach. Plus, bringing a bowl of guacamole to your bestie’s summer solstice party is a little more appealing than showing up with a bag of avocados (although if you showed up to our party with a bag of avocados we’d instantly welcome you with open arms).
How To Make The World’s Greatest Guacamole
Start with choosing perfectly ripe avocados.
You want ripe but not over-ripe Hass avocados, the standard grocery store variety with slightly bumpy, alligator-esque skin. Although color can be helpful (usually bright green means not ripe) it’s not always the best indicator for choosing perfectly ripe avocados. Instead of going off color, feel for perfection. Ripe avocados feel slightly soft when you apply pressure, not mushy. To make sure you're choosing an avocado that's perfectly green and creamy on the inside (we’re talking zero stringiness or brown spots), check underneath the stem! As in, pluck the stem right off. No idea where we first heard this but it works 99.999999% of the time. Think of what’s hiding under the stem as a sneak peek for what’s hiding inside. If the stem is impossible to pull off, it’s likely the avocado is underripe. If the stem comes off easy but shows any indication of browning, it’s probably overripe. You’re looking for clean and green. If you find your avocados ripening too quickly, store them in the refrigerator to slow the ripening process. Unless they’re super underripe (rock solid) we store all our avocados in the fridge.
Find the middle ground.
Texture is crucial in good guacamole. We prefer a cross between slightly mashed and slightly chunky. To achieve this magical middle ground between the two, halve your avocados (lengthwise) and remove the pits by *carefully* striking them with a chef’s knife. Using a spoon, scoop out the avocado flesh into a serving bowl and mash it with a fork or potato masher until desired consistency. Finely chop everything else.
Skip the tomatos.
According to Chipotle and 20-something top chefs I enquired with via Google, they’re much too watery and have no business in your guac.
Ready for the recipe?
This is all you’ll need:
2 medium sized ripe Hass avocados (if your avos are super small go with 3!)
1 1/2 - 2 tsp freshly squeezed lime juice
1/8 cup finely chopped cilantro
1/4 cup finely chopped sweet white onion
1/2 jalapeño, seeds removed (unless you want more heat), finely chopped
Generous 1/4 tsp pink himalayan or celtic sea salt
Pinch ground corindor (optional)
Finely chop the cilantro, onion and jalapeño. Halve the avocados (lengthwise) and remove the pits by *carefully* striking them with a chef’s knife. Using a spoon, scoop out the avocado flesh into a serving bowl. With a fork or potato masher, mash up the avocado until desired consistency. (We perfer slightly chunky so we leave a bit of texture.)
Add the cilantro, onion, jalapeño, lime juice, salt and corindor if using. Stir to combine. Taste and adjust if needed adding more salt or lime juice.
We usually eat this right away but if you do have leftovers to store, transfer the guacamole to a small container (you want to minimize oxidation) and seal. It should keep for 3 days in the refriderator. To prevent browning, top the surface area with a slice of onion. Remove onion before serving.
Notes for the non-chef
This guacamole is ridiculously addictive. Yes, that’s a warning.
Let us know what you think by leaving a comment below. We love your feedback!
Show us your creations! Upload a pic of your high vibe guacamole to Instagram and tag us at @thedailyalchemy so we can like your photo. Bonus points for using the hashtag #spiritednutrition.
For more recipes and cooking inspo check out our 14-day program, Nourished By Nature, where you’ll learn to make quick, simple, delicious, plant-based meals that nourish you from the inside out.
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