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Quick Food: Easy Guacamole by Majnouna Quick Food: Easy Guacamole by Majnouna
:pointl: Check out the book!

Everyone has their own guacamole recipe, it seems, but after trying this basic no-frills one, I decided it was THE recipe for me. I also don't understand why such a nutritional dish has been reduced to a dip (probably the same reason why our hommos has been reduced to a bland dip as well, crazy westerners) – for me this on a few slices of good bread is lunch when I want a light one, and I finish it (and the bread) for breakfast the next day. Avocados are enormously rich in monosaturated aka good fat, meaning fat that actually reduces cholesterol levels, so indulge!

PS: I can never have enough lemon, so I usually use the juice of a whole one, myself. The acid in the lemon is essential to stopping avocado from turning brown in minutes, bear this in mind if you modify the recipe!

PPS: Because the onion is not cooked, you want it chopped VERY finely, unless you enjoy biting into raw onions. Shallots are milder. You can of course use a food processor if you have one.

More recipes in my folder: Quick Food, Not Fast Food.
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:icontzanelly:
tzanelly Featured By Owner Jul 27, 2014   Photographer
Me gusto la receta, bastante apegada a la original :) Aunque no entiendo porque el aceite del oliva o.o 
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:iconmajnouna:
Majnouna Featured By Owner Jul 27, 2014  Professional General Artist
I'm afraid I don't speak Spanish.
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:iconmeztlionigiri:
meztlionigiri Featured By Owner Nov 30, 2013
hi!! if you use garlic instead of onion it will taste really good ^^
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:iconmajnouna:
Majnouna Featured By Owner Dec 1, 2013  Professional General Artist
I may try :)
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:iconmeztlionigiri:
meztlionigiri Featured By Owner Dec 16, 2013
:)
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:iconaliswonderland101:
Aliswonderland101 Featured By Owner Nov 27, 2013
"NOT crappy white sanwich bread"  that cracked me up!!!:D
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:iconmajnouna:
Majnouna Featured By Owner Dec 1, 2013  Professional General Artist
:giggle:
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:iconcaballero-nocturno:
caballero-nocturno Featured By Owner Aug 29, 2013
thanks xD
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:iconmajnouna:
Majnouna Featured By Owner Aug 29, 2013  Professional General Artist
:)
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:iconayumi-fallassion:
Ayumi-Fallassion Featured By Owner Jul 31, 2013  Student Artisan Crafter
This goes great with the herbs and olive bread recipe! Very very tasty, I'm bringing both to social hour (art group) tomorrow to share with the ladies!
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:iconmajnouna:
Majnouna Featured By Owner Aug 1, 2013  Professional General Artist
Great that you tried them together!
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:iconayumi-fallassion:
Ayumi-Fallassion Featured By Owner Aug 3, 2013  Student Artisan Crafter
It was a huge hit! I used another loaf later for a sandwich with the guacamole. I love these recipes.
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:iconmajnouna:
Majnouna Featured By Owner Aug 4, 2013  Professional General Artist
:dance:
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:iconvampire-kun:
Vampire-kun Featured By Owner Jun 29, 2013
very yummy.

it may sound strange
but I think next time I'll try and add a banana
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:iconmajnouna:
Majnouna Featured By Owner Jul 2, 2013  Professional General Artist
That could be interesting!
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:iconcalvero:
Calvero Featured By Owner Apr 27, 2013  Student
You could also add Sardines on top of the bread. It goes very well with it.
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:iconmajnouna:
Majnouna Featured By Owner Apr 27, 2013  Professional General Artist
If you like – I hate sardines lol.
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:iconcalvero:
Calvero Featured By Owner Apr 27, 2013  Student
:ohnoes: How do you feel about adding tomatoes?
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:iconmajnouna:
Majnouna Featured By Owner Apr 27, 2013  Professional General Artist
I love tomatoes, but anytime you add them to something, they take over most of the taste. Knowing that, you can act upon your preference. Me, I find them too much in guacamole, like adding red to green, the result is rather muddy.
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:iconbritt--:
britt-- Featured By Owner Jun 18, 2013  Professional Traditional Artist
When adding tomatoes to guacamole, it's helpful to drain the tomato after you cut it up. (I just put all the cut up tomato on some paper towels and squeeze a little, then transfer to a new paper towel and repeat). Then all of the stuff inside doesn't muddle up the guac but you still get the taste of the tomato without overwhelming the avocado.
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:iconmajnouna:
Majnouna Featured By Owner Jun 18, 2013  Professional General Artist
You should probably post this reply to the person who asked :)
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:iconbritt--:
britt-- Featured By Owner Jun 19, 2013  Professional Traditional Artist
Oops, sorry. I thought replying to the thread did that. XD
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:iconuseraccount:
useraccount Featured By Owner Apr 25, 2013
And because the avocado has so much "good" fat, it's also quite filling! Your body craves fat as an energy source, it's why they taste so good. Unfortunately, a lot of fat the average person eats is just that: fat.
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:iconmajnouna:
Majnouna Featured By Owner Apr 25, 2013  Professional General Artist
Too true!
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:iconccsindil:
ccsindil Featured By Owner Mar 5, 2013
This looks really yummy, I might try doing this sometime, instead of cream cheese on whole wheat toast (I only use 100% whole wheat, never white bread). :XD: Seems like it is much better for you, and I bet it is more filling.
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:iconmajnouna:
Majnouna Featured By Owner Mar 5, 2013  Professional General Artist
Gosh yes, cream cheese is ok in small doses, but guacamole is much leaner if it's for daily or frequent consumption.
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:iconbishiaddict-debonair:
BishiAddict-Debonair Featured By Owner Mar 4, 2013
I hate hate hate onions, shallots, or anything similarly tasting. :bleh: Is it okay to make without that ingredient?
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:iconmajnouna:
Majnouna Featured By Owner Mar 4, 2013  Professional General Artist
Obviously if you hate them, it'll be okay without them :)
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:iconbishiaddict-debonair:
BishiAddict-Debonair Featured By Owner Mar 6, 2013
Well I wasn't sure if they were "crucial" to your recipe, that's why I asked. Thanks.
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:iconmajnouna:
Majnouna Featured By Owner Mar 6, 2013  Professional General Artist
They kind of are for the taste that I'm vouching for here, but if you don't like them, you'll like the taste better without them!
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:iconlonewylfe:
lonewylfe Featured By Owner Mar 3, 2013
I've ended up with a "lazy" version that crosses hommos with guacamole, because I love them both and I always end up mixing them together anyway.
Not all westerners are crazy ;) though unfortunately most are very ignorant about healthy food, esp. where I live (southern US; if it's not fried or smothered in sauce or drowning in butter...yuck. and the amount of salt that's consumed here...the Roman soldiers would think we were rich, and wasteful).

Now that I think about it, are you going to put a good bread recipe in the cookbook? We've pretty much had to cut out buying bread at all because it has so much sugar in it, even the so-called "healthy" bread. I tried to bake bread a few times, but, well, I've met softer rocks.
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:iconmajnouna:
Majnouna Featured By Owner Mar 3, 2013  Professional General Artist
... and millions of Lebanese and Mexican voices cried out in horror :rofl:

Yes I do want to have a bread recipe or two in there, even though it takes much longer to make. It's so empowering to make your own bread, and it doesn't have to be as daunting as it usually looks. So I have to test some recipes and see how they can work with minimal means. Sugar in bread? Jeesh, what next? I don't understand why they even add it.
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:iconlonewylfe:
lonewylfe Featured By Owner Mar 8, 2013
:giggle:

I don't know either, but a lot of breads over here have sugar and salt added; even the fresh made ones in a lot of the bakeries have them added.
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:iconmajnouna:
Majnouna Featured By Owner Mar 8, 2013  Professional General Artist
Bloody hell. Salt, I get it, but I make bread and sugar's never involved. Unless they count the bit of sugar added to get the yeast going? But that's not even necessary.
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:iconanairiel:
AnaiRiel Featured By Owner Mar 2, 2013
If you put the stone back in the guacamole
after you make it, the stone actually also
helps offer some resistance to browning
-N
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:iconmajnouna:
Majnouna Featured By Owner Mar 2, 2013  Professional General Artist
That's a bit of an urban legend I'm afraid.
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:iconanairiel:
AnaiRiel Featured By Owner Mar 3, 2013
More like a cultural wives tale...
Many of my relatives swear by it,
but it's good to know. Thanks.
-N
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:iconalexandraalex:
AlexandraAlex Featured By Owner Mar 2, 2013  Student Filmographer
another fast & easy recipe!! thanx :)
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:iconmajnouna:
Majnouna Featured By Owner Mar 3, 2013  Professional General Artist
:D
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:iconalexandraalex:
AlexandraAlex Featured By Owner Mar 3, 2013  Student Filmographer
:)
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:iconkoosahmii:
Koosahmii Featured By Owner Mar 2, 2013
I can't wait to try this recipe out! Most guacamole recipes I've found call for mayonnaise, and that ruins any nutritional value that the dish has. Thanks for posting this.

PS: I'm not sure why this works, but if you save the pits from the avocados and put them in the guacamole, it slows the browning process (giving you one to three days extra depending on the amount made and the ripeness of the avocado before it was mixed). Though, without a doubt Keleri's tip is the best way to preserve guacamole.
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:iconkatsda52:
katsda52 Featured By Owner Mar 2, 2013  Student Traditional Artist
I've actually never heard of using mayo in guac. It sounds absolutely disgusting to me, probably because I've lived near Mexico for most of my life.
I'm a bit of a purist with my guacamole so many ingredients that people put in it are extremely weird to me. For example, olive oil and oregano have no business in my guac, thanks, but some tomatoes are welcomed. I'll take the consideration under advisement and probably never try it (unless it's an extreme emergency). The beauty of guacamole is that you can put whatever you want in it (which is why I even look at recipes...)
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:iconkoosahmii:
Koosahmii Featured By Owner Mar 2, 2013
Yes, it certainly is a very unhappy marriage that can make the taste and the texture of the quac...unpleasant. All other recipes I've encountered are very similar to the one you described (tomatoes and little else). Unfortunately I live in one of the northern states where avocados are shipped in and ripened on the shelves for the most part. This makes for some rather bland tasting avocados so I'm very excited to find a recipe that adds just enough flavor without drowning out the avocado. :)
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:iconmajnouna:
Majnouna Featured By Owner Mar 2, 2013  Professional General Artist
Ah, so it's true that it's made with mayonnaise in some places! I heard that from a friend and thought he must be joking (especially that Americans seem to HATE mayonnaise).

I know about the avocado pits trick but it seems to be an urban legend :( The lemon and plastic trick to keep oxygen away are the best and surest in my opinion.
Reply
:iconkoosahmii:
Koosahmii Featured By Owner Mar 2, 2013
Sad to say, it's true. It probably started as a way to stretch out the avocado since they can be pretty expensive in the northern states (where they are difficult to grow and must be shipped in). For example, when they are out of season they can cost as much as $2.00 per avocado.

As for Americans hating mayo...this must be a regional thing I haven't experienced yet (I've only left my state three times). My personal experience is twofold: people concerned about their health avoid it like the plague; but, on the other hand so many people are addicted to it we've even developed a vegan substitute (vegannaise).

And lastly, thank you for letting me know about the pits. My family's always used it and I've had my suspicions but the guacamole never lasted long enough for me to find out. XD

Sorry for being so chatty, by the way. :)
Reply
:iconmajnouna:
Majnouna Featured By Owner Mar 3, 2013  Professional General Artist
I like mayonnaise, being half-French but in its proper place :)
I don't mind! :D
Reply
:iconsuisoku:
Suisoku Featured By Owner Mar 2, 2013  Hobbyist Traditional Artist
hommos?.....you mean hummus
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