Little loves avocados. He eats easily three or four a week. For snack yesterday I just sliced one up, put it in a bowl, handed him a spoon and called it good. He devoured it. I love that he loves eating them because they are chocked full of good brain building fats. This child wont stop moving so any extra calories I can get in him, especially healthy fatty ones, makes me a happy mama.
However, I am incompetent when it comes to buying avocados. I always have to ask Nathan if they are ripe enough or overripe. Also I tend to buy too many which, at the pace Little eats them, is actually an impressive feat.
My two favorite things to make when I have too many avocados is avocado chickpea salad and guacamole. Not both at the same time.
Guacamole can get a bit of a bad rap because it is a bit fatty and calorie laden but I don’t care. I actually believe it isn’t that bad for you. We need the healthy monosaturated fats to help our brains work. This mama to a toddler needs all the help she can get.
I have perfected this recipe over many a “too many ripe avocados in the houses” crises. I like my guacamole a bit spicy and chunky. I hope you do too.
If not, oh well. More for me.
Guacamole (makes 1 medium bowl full)
Adapted from Alton Brown
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 teaspoon + cayenne
1/2 teaspoon garlic powder
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, cayenne, and garlic and mash. Then, fold in the onions, , tomatoes, and cilantro. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.