Fresh and Tasty Guacamole
This is a little twist on the classic. A splash of orange juice does the trick in livening up this recipe. I always make this with tacos, or just as a snack.
This is a little twist on the classic. A splash of orange juice does the trick in livening up this recipe. I always make this with tacos, or just as a snack.
- Carbohydrate 10.481355842473 g
- Cholesterol 0 mg
- Fat 14.772648257269 g
- Fiber 7.00226435282339 g
- Protein 2.27356483198373 g
- Saturated Fat 2.14063575601766 g
- Serving Size 1 1 Serving (128g)
- Sodium 47.5729564317257 mg
- Sugar 3.47909148964958 g
- Trans Fat 0.943816744608023 g
- Calories 169 calories
Step-by-step
- Slice avocado in half and scoop out into a medium bowl.
- Press with a fork and mix.
- Finely chop onion and tomatoes, place in avocado mixture.
- Crush garlic in a garlic press, or chop, then mix in.
- Add a splash of orange juice (don't add too much, or it will be too mushy).
- Add salt and pepper to taste. About 1/2 tbsp is what I usually do.
- Mix and refrigerate until ready to eat!
The Avocado and the Fork
Avocados carry the entire weight of this dish. Select fruit that yields slightly to gentle palm pressure without showing dark bruises or soft spots near the stem. Ripe fruit mashes cleanly without requiring mechanical intervention. Use a standard dinner fork rather than a food processor or an immersion blender. A fork leaves irregular chunks behind, creating necessary textural contrast. Processors shear cell walls too aggressively, turning the fat into an undesirable purée that mimics baby food.
Pairing and Pitfalls
Acidity prevents enzymatic browning while sharpening rich fats. The small splash of orange juice introduces sugar and acid, but excess liquid breaks the emulsion and creates a watery puddle at the bottom of the bowl. Press plastic wrap directly onto the exposed green surface to block oxygen contact if holding the dip longer than twenty minutes. Pair this dip with warm corn tortilla chips that possess enough structural integrity to scoop dense loads without snapping. Salty, fried maize contrasts cleanly against the creamy, unctuous fat of the fruit. Avoid serving this alongside overly sweet salsas that mask the clean garlic and onion aromatics.
