Super Chunky Guacamole (Revisited)

Since I can now get everything but the avocado and lime from my garden, I have been making super chunky guacamole up a storm, and I am reposting the recipe from back in May! My favorite meal to eat it for is still breakfast, though I certainly don't have to be convinced to eat it an time of day! ;) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I love guacamole. LOVE IT! I love it so much that when I was doing Weight Watchers, I ate homemade guacamole and organic tortilla chips for breakfast every day for several months. I also love my food CHUNKY, and guacamole is no exception. This recipe ends up working well for really stretching out the avocado, which can really be expensive at times, with some less expensive veggies. I don't know about where you are at, but the price of avocados (Haas) really fluctuates around here. I passed them over for a couple of weeks when they were a whopping $2.50 each, but I snatched a bunch up a few days ago, when to my utter amazement, they were only $1 a piece! Thanks to that deal, I am splurging and using two avocados in this recipe, but it can be easily adjusted to make with just one avocado or 70, if you are so inclined. If  I use one avocado in the recipe, I get four servings out of it, if I use two avocados, I stretch it to six servings. I can't stretch it past six servings since I am the only one in the house that eats it--and if you are mindlessly dipping tortilla chips in it, you're not going to get more than six servings anyway! ;) You already know I like it with my organic tortilla chips, but I also use it to top salads and chili, spread it on sandwiches and of course put it on tacos and the like. I may or may not be known to eat it by the spoonful on occasion.

I normally use and much prefer red bell peppers but only had a green one left today. They happened to be on sale for $.59 at the grocery store, and since the organic ones were way too insanely priced to even consider, I snatched some up, brought them home and washed them really well. I cannot wait until bell peppers start popping up at our farmers market or in my garden, whichever comes first!

So money talk is out of the way, let's talk nutrition. Avocados are packed with good stuff! Yes, they do have a fair amount of fat, but much of it is the good monounsaturated stuff. They also have pretty close to a little of everything when it comes to vitamins and minerals. A perfect food?! The monounsaturated fatty acids they contain are supposed to be good for busting belly fat...I will let you know how that works out for me.

Super Chunky Guacamole

2 Haas avocados
1 Roma tomato
1/2 small onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
juice from 1/2 lime
1/2 tsp Kosher salt
optional: diced jalapeno or red pepper flakes to taste

Directions: Prepare your avocados using your preferred method (see bellow for my suggestion). I like to leave mine cubed/diced, but you can mash yours if you so desire. Add all other ingredients and stir well.

COST:

Haas avocado: $1 each x 2 = $2

Green bell pepper: $.59 each, used half = $.30

Lime: $.35 each, used 1/2 = $.18

Garlic: One head was $.25, used two cloves, which is 1/6 of the head = $.04

Onion: One small red onion (8 oz) was $.75/lb ($.38 total), used 1/2 = $.19
Roma Tomato: One small one (4 oz) was $1.18/lb = $.30

Total Cost: $3.01

Four servings: $.75 per serving
Six Servings: $.50 per serving 

Handling Your Avocado

I call this the "score and scoop" method. It's easy to do and works really well.

Slice the avocados in half lengthwise, working carefully around the pit. I forgo the traditional knife removal method and remove the pit by softly squeezing the half in which it's embedded--it pops right out.

I then score each half of the avocado in a criss-cross pattern with a paring knife. Work carefully and do not go through the skin. Now it's ready to scoop out with a spoon!