Guacamole, the famous Aztec salad

Guacamole, the famous Aztec salad

Originating in Mexico and inherited from the Aztecs thousands of years ago, guacamole conquered the planet and this is no accident. With the nutritional value and the buttery texture of the avocado, this delicious salad – dip, constantly gains fans for its coolness and freshness. And it may be one of the simplest dishes in the world, but it also has its rules and their reverent observance leads to the achievement of the goal, ie a rich, creamy, aromatic and shiny guacamole.

If you haven’t tried it until today and you are wondering what comes with it and what accompanies it, where and what it fits, I will tell you that it can be a delicious dip in itself that you will enjoy with nachos or tortillas or even on toasted bread but also in sandwiches. It’s also a very nice and nutritious breakfast with a scrambled or poached egg. It goes well with meat but also with fish which I like more because of its acidity. It is said that it’s very nice with pasta but I haven’t tried it. But guacamole also has a special place in buffets and festive tables, either as a side in platers or as a base for canapé food and all kinds of appetizers. And because nothing happens by chance, neither the bad nor the good, I give you the guacamole recipe now because next time I will give you some appetizer ideas that you can present at your festive table.

Ingredients

Optionally, and only if you like it, you can also add chopped coriander or sprinkle a little on top.

Preparation

Finely chop the onion and set aside. Cut the avocados in half and take off the seed. Using a spoon remove the inside and put it in a bowl.

Mash the avocado with a fork, pour the juice and stir. Tip in the onion, season with salt and stir once more.

Important tips…

Enjoy!

Νanà…

Guacamole, the famous Aztec salad

Ingredients

  • 2 ripe avocados
  • 1 small red onion finely chopped
  • Lime juice
  • Salt

Optionally, and only if you like it, you can also add chopped coriander or sprinkle a little on top.

Preparation

Finely chop the onion and set aside.

Cut the avocados in half and take off the seed.

Using a spoon remove the inside and put it in a bowl.

Mash the avocado with a fork, pour the juice and stir.

Tip in the onion, season with salt and stir once more.


Source: https://cookeatup.com/en/guacamole-the-famous-aztec-salad/

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