With final exams approaching, I won’t have time to do too much crazy celebrating this Cinco De Mayo. But I can always make time to whip up a little celebratory food, like the simple guacamole pictured above.
You really can’t go wrong in the kitchen with ripe avocados. The creamy, greenish-yellow fruit is like natural butter, and unlike the real stuff, I’d be happy topping off almost any meal with it. Not only do avocados taste great, but they’re filled with monounsaturated fats (the good kind that can actually lower your cholesterol when used in place of saturated fats). Combine them with some fresh cilantro and a kick of heat from some chili sauce, and you’ve got yourself a heavenly, healthy version of butter…AKA Cilantro Guacamole. And just like my other favorite butter (shout out to my fellow peanuts), this one’s worthy of a eat-by-the-spoonful approach.
But, if you’re looking for a recipe with which to pair the guac., let’s say, a vegetarian taco recipe in particular, click here. Along with the taco recipe, you’ll also find a brief history of the Mexican holiday that may be inspiring tomorrow’s feast.
-2 small-medium avocados, peeled and pit removed
-1/2 lemon, squeezed
-1 1/2-2 tsp. chili garlic sauce
-2-3 Tbsp. cilantro, minced
-1/2 tsp. salt
Place avocado in a bowl. Add remaining ingredients. Grab a fork and a pairing knife, and start running the knife through the avocado to start breaking it into pieces. Continue slicing the avocado in the bowl with the knife, using the fork for leverage. Continue this motion until all ingredients are combined with the avocado and guacamole reaches desired consistency. If you prefer an extra creamy guacamole, use the fork to continue mashing out the chunks. Pair with chips, tacos, or any other bean and grain dish.