Avocados are a rich source of good fats, fiber and vitamins C and B6 (proven to help pregnancy-related nausea)! Store-bought guacamole can be slimy and is rarely like the real thing from a fresh avocado; once you’ve mixed up the homemade kind you won’t go back.
The hardest part of guacamole is the avocado: you have to use them when they’re ripe, they’re usually sold unripe, and they’re only ripe for a day or two. So store your fresh, hard avocados in plain sight, somewhere you won’t forget about them.
All of the ingredients are optional to taste — plain mashed avocado on a chip or sandwich is tasty too.
- One ripe avocado
- 1 tsp cilantro (dried, fresh or frozen)
- Squeeze of lime
- Dash of cumin
- Pinch of salt
If you like to live dangerously:
- Tsb diced tomato
- Tsb diced onion
- Pinch of dried chilies or hot sauce
Slice avocado in half and squeeze flesh into a bowl. Mash with a masher or mix vigorously with a fork until it’s creamy but still a little lumpy, add seasonings and mix some more. Eat all at once or store in the refrigerator with plastic wrap against the surface to prevent browning.