This is our favourite way of consuming avocados. My family fights over it every time I make it.
If you tell me that you do not like avocado, I can bet you have never tried making guacamole from it. Once you try it, you will get hooked. Guacamole goes well as a spread on bread or as a dip. Some people like it chunky, some like it creamy, some like it with veggies, some like it without. This one is my version. Feel free to experiment and adjust it according to your preferences.
However, to make good guacamole it is important that you start with a good avocado. There are ways to check whether an avocado is worth buying or not. Read the following pointers.
How to select and store avocados?
Hass avocados are the rough-skinned variety you’ll commonly find in the grocery store.
- Look for ones that have brownish tint rather than green ones.
- Press gently with a thumb. The avocado should slightly give in. If it’s too hard that means the avocado is unripe, and if it’s too soft that means that the avocado is overripe.
- Take care while transporting the avocado from the store to your home. They must be placed in a way that they do not get bruised.
- Store the avocados into the vegetable section of the fridge. Take care not to load anything over the avocado, otherwise they will get bruised.
- If you can wait for a few days for consumption, you can buy unripe ones as well and leave them on the kitchen countertop until they ripen. To check if they have ripened enough, press in gently with a thumb and they should slightly give in.
- 1 big ripe avocado
- 1 ripe tomato (finely diced)
- ½ red onion (finely diced)
- ½ tsp paprika powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- ½ tsp salt
- ¼ tsp freshly crushed black pepper
- ½ lemon/lime juice
- Cut the avocado in half horizontally. Twist both sides to split open. Take the stone out and scoop out the flesh using a spoon. Transfer the flesh into a bowl.
- Mash the avocado with a fork.
- Add all the remaining ingredients and mix until everything is well incorporated.