Let’s be honest. Guacamole is the best “dip” there is. Don’t bring your hummus, spinach & artichoke or salsa in my kitchen. NOT UP IN HERE!
Between the taste, nutrition and ease associated with preparing it, every thing else is playing for second place. Which is why I had to act fast when I had several ripe avocados at the house last week.
Instead of letting them go bad, I decided to make guacamole with whatever ingredients I had available. I ended up using 2 avocados, cherry tomatoes, shallots, fresh lime juice and salt. The heart healthy monounsaturated fat contained in the avocados was too good to let go to waste. ⠀
I have to admit that I’m a big fan of Trader Joe’s. They don’t always have the widest selection of groceries, but the price of their quality items (organic, grass-fed, etc.) is hard to beat. One of those quality items that I’ve sorta already professed my love for is avocado oil. Yes, if I had to choose between an actual avocado and avocado oil, I’d choose an avocado all day. The actual fruit has way more macro and micronutrients. However, as someone who’s trying to be more fat-fueled opposed to carb-fueled, avocado oil is a healthy addition to my fat sources. The consumption of monounsaturated fats, which this oil is high in, has been linked to lowering the risk for certain types of cancer and type 2 diabetes (source). Looks like I’ve found a new salad dressing.