When you think of Mexican food, heavy and hearty meals come to mind. However, so many Mexican dishes are filled with healthy beans, rice, fresh salads and salsa. Avocados and tomatoes are always a staple Mexican item on our table, usually in the form of a zesty guacamole salsa. This citrus-filled recipe is so colourful, and full of so many healthy nutrients.
While we like to serve our healthy guacamole salsa with tacos & nachos, it’s a great spread to have on rice cakes, or as a side dish with your favourite fish. It’s also enjoyable as a burger filling or simply served as a dip with carrot sticks and bread sticks.
You can fry off the garlic before you add it to the guacamole, but if you’re in a hurry, you could leave it out or sprinkle some garlic powder into the dip instead (but not too much … just a pinch).
Other swaps that you can do include swapping the chilli or jalapeños with capsicum if you don’t like it spicy. Also, if you don’t enjoy tomatoes, simply leave them out. The same goes for the coriander. Some people add parsley or chives as a substitute for coriander. And finally, you can choose between lemon or lime to give your guacamole that zesty flavour.
Many people squeeze the largest part of an avocado to see if it is slightly tender to touch. But after several people have done this, you’re probably just feeling bruised flesh. To really tell if an avocado is ripe, you should gently press on the top of the avocado near the stem. It should be slightly tender to press. If the stem is easy to remove, the avocado could be over-ripened. If the stem is hard to remove, the avocado isn’t ready yet. You can also look at the colour of the skin on the avocado. The Shepherd avocados are a green flesh & will be a deeper green when they are ripe. The Hass avocados are black in colour when they are ripe. We prefer to use the Hass avocados because they tend to keep their green flesh for longer. But it doesn’t matter which type of avocado you use in your guacamole. It will be delicious and we have some tips to stop it from turning brown.
Once you’ve prepared your guacamole salsa recipe, you probably won’t want to have it straight away. You’ll likely prepare it and then pop it in the fridge until the rest of your meal is ready to serve. The best way that we’ve found to keep your guacamole from turning brown is to smooth it out in a bowl and squeeze lime or lemon juice over the top. then cover the bowl with well-fitting glad wrap and pull it out of the fridge when you’re ready to serve. Because there will already be citrus juice mixed into the guacamole, you won’t need to mix the excess juice in. Drain it off before you serve, or it will be too much citrus.
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