Avocados have garnered various responses amongst my friends – but the key to enjoying an avocado is to dress it up the right way. Plain avocados taste like nothing in my opinion – it’s fleshy but requires much seasoning with lemon, salt and pepper to extract the optimum pleasure of this fruit.
My initial encounters with the avocado were limited to my Dad and I cutting one into half, removing the seed and drizzling extra virgin olive, minced garlic, lot’s of lemon and generous amounts of salt and pepper. I wouldn’t waste the avocado any other way, scraping of every bit with a spoon. Perhaps the only other variation was in a caprese salad. (By the way, avocados are Goddess Nigella’s favourite too – does that inspire you enough?)
Many say the avocado is too fatty, higher in cholesterol, but I consider them good fats – better than butter or oil at least! Have half an avocado every few days and you should be fine.
This is what I call more of a “loaded guacamole” – and quite frankly, this makes you eat many more chips!
The Recipe
Serves
Ingredients
- 2 avocados
- 3 tomatoes, finely chopped
- 3 spring onions, finely chopped
- 1 onion, finely chopped
- 2 lemons
- 4 cloves of garlic, minced
- 6-7 jalapenos (optional)
- 1 green capsicum, finely chopped (optional)
- 2 tsp paprika powder
- Salt + pepper to taste
Instructions
- Cut the avocado into half and remove the seed.
- With a spoon, scoop out the flesh from inside and mash with a fork, leaving it slightly chunky.
- Add in the rest of the ingredients and mix well.
- Squeeze in the lemon and season well with salt and pepper.
- Sprinkle paprika on top before serving.
