Loaded Guacamole Recipe

If you haven’t tried avocados before, or if you’re obsessed with them – this is for you. The first time I tried avocados, it came in guacamole-like form at a friend’s house in Santa Rosa, California, where he quickly made this amazing dish that we ate with tortilla chips. I was an immediate fan – guacamole? What’s that? I Googled what the fruit looked like and never looked back. There were certainly many times after that that we ate avocados, and in many different forms as we discovered different ways to eat them during our month-long trip to California. Another of my favorites was simply sliced avocados on simple toast – sprinkled with salt, freshly ground black pepper and a little extra virgin olive oil. But I will always be partial to guac, because that was my first

Normally, if I had to make this for myself, I would keep more guac and fewer extras, but since we had two people on lockdown and this was going to be our dinner (and tortilla chips, of course), I decided to load it up with lots of extra added volume 😉 It still tasted just as good in my opinion, but mentally, you do feel like it might not taste as good because you’re technically lowering the avo ratio. Ok, here it is.

INGREDIENTS.
1 avocado (you can definitely add another one here if you want. I just left the last one at home)
1 small chopped red onion
2 medium tomatoes chopped (I prefer the flavor of desi tamatars)
A handful of chopped fresh cilantro
3-4 cloves of garlic, minced
juice of half a lemon
Salt to taste
1 tablespoon extra virgin olive oil (optional)
5-6 jalapeño slices (optional – I only used this because I wanted to finish the jar of jalapeños that had been sitting in the fridge for a long time)

Instructions.

Peel and halve the avocados and remove the cores
Place them in a bowl and mash with a fork. I prefer to leave a few pieces of fruit as I don’t like the paste-like consistency, but you can even blend the avocados for a smooth consistency if you prefer that.
Mix all the ingredients together and devour!
I put these on toast, ate them with tortilla chips, and even ate it as part of my lunch bowl (quinoa, masala chickpeas, a bunch of creamy lettuce, and guava).