While grocery shopping last week with my family, we came across a great buy on avocados and picked up a dozen.
They weren’t quite ripe, but a couple of days in a brown bag made them just perfect — giving slightly when squeezed.
Some went home with my brother-in-law, who loves avocados in many dishes.
My dad took others to a co-worker, and the rest went home with me.
I decided to try a new guacamole recipe to enjoy with tortilla chips and other kinds of salsa while watching NFL playoffs and college football bowl games. It’s tasty food and a snap to prepare.
Later in the week, I discovered this guacamole also tastes great spread on a whole wheat flour tortilla with various greens, grilled chicken and asiago cheese as a sandwich wrap.
While I didn’t start eating avocados on a regular basis until I was in college, I’ve come to love the tasty fruit.
Sometimes I blend it into smoothies, a trick I learned from my soon-to-be sister-in-law or slice it fresh on salads. It’s quite versatile and blends into a lot of dishes, both savory and sweet.
Avocados are also packed with nutrients — potassium, B vitamins, vitamin E and vitamin K. They also contain a lot of fiber. And while most of the calories come from fat, most of it is monounsaturated, the best kind to eat, according to nutritionists.
I’m heading back to my parents’ house this weekend, so I’ll be sure to stop by Aldi to check for more low-priced avocados.
Then I’ll whip up another batch of the tasty guacamole below or explore other ways to use the avocados as they ripen.
- ½ cup raw onion, minced
- 3 tablespoons lime juice
- 15 ounces canned white beans, rinsed and drained
- 1 avocado, peeled, pitted and chopped
- ¼ cup plum or roma tomatoes, finely diced
- 2 tablespoons cilantro, chopped
- 1 clove garlic, minced
- Pinch of salt
- ½ teaspoon ground cumin
- In a small bowl, combine onion and lime juice; let stand 15 minutes.
- In a food processor or blender, puree beans and avocado. Add the tomato, cilantro, garlic, salt, pepper sauce, cumin and the onion mixture, pulse until blended.
- Transfer to a serving dish and refrigerate, covered, until ready to serve.
Note: You can substitute black beans for the white beans or use two avocados and eliminate the beans.
Serves: 6 to 8