There are so many reasons to love guacamole. Aside from the fact that it is absolutely delicious and versatile, it’s healthy too. Avocados are full of healthy fats, and eating them has actually been shown to improve cholesterol. (1) It might take the mainstream medicine community a while to catch up, but gone are the days of high (healthy) fat diets resulting in heart disease. More on that here. More on which fats are healthy and which are not here.
It’s safe to say that the only reason not to love guacamole is the speed in which it goes from a vibrant and inviting green to less than appealing brown. At a recent cocktail party I was catering, one of my servers noticed how I was manically covering every exposed millimeter of my guacamole with lime slices. It was a futile attempt; I was not winning the battle. She told me that there was a better way- a family secret from her mother in law who has lived in Mexico for many years. She was happy to share it, saying they want everyone to have green guacamole!
3 ripe avocados, stone and skin removed
small handful cilantro, minced
juice of 1 lime
3 scallions, white and light green part only, diced
1 jalepeno, minced (seeds and membrane removed for mild, or not for spicy)
OK here is the secret: Dissolve 1/4 cup sea salt in 2 cups of water. Add the peeled and stoned avocados to the salt water, and leave them in for about 5 minutes. Drain the water and transfer the avocados to a clean bowl. The salt water doesn’t make the guacamole salty, but I find that I don’t need to add any additional salt to the recipe.
Mash them up, with a fork, potato masher, or whisk and add the remaining ingredients. Serve with jicama tacos or cut up veggies, or with eggs, or just about anything.
(1) Murray, Michael, The Encyclopedia of Healing Foods 2005