Avocados are by far my favorite healthy fat. Not only do they have a creamy texture and a great taste, they are also rich in fiber, potassium, and approximately 20 other vitamins and minerals. More than 75% of the fat found in avocados is unsaturated, the kind of “good” fat that promotes heart health, helps balance blood sugar and produces healthy hormones.

Interestingly, when avocados are eaten with tomatoes, as in this recipe today, the absorption of carotenoids and lycopenes, that is, the antioxidants found in tomatoes, is increased by the healthy fats present in avocados. They are also rich in an enzyme, glutathione, one of the main antioxidants responsible for eliminating toxins from our bodies.

Here in Brazil, avocado is usually eaten only sweet, mixed with vitamins, however, in other cultures, such as Mexico, it is widely used in cooking served with corn or wheat tortillas with beans, in the most popular dishes such as nachos, tacos , fajitas, etc.

This recipe is a classic of Mexican cuisine and is here today for its practicality and wonderful taste. All ingredients are very healthy, vegan and gluten free. It can be a complement to salads – for me it is perfect with arugula – an accompaniment to beans, sandwich filling, tapioca, or whatever else your creativity dictates. Also serve with a variety of grilled vegetables – broccoli, cauliflower, sweet potatoes, fennel, carrots, peppers, mushrooms, asparagus, zucchini.

Guacamole

Ingredients

•  1 large ripe avocado
• 1 pepper girl's finger
• 8 cherry tomatoes
• 1 red or green pepper (organic)
• A handful of fresh cilantro
• 2 lemons or less if you prefer less acid
• salt

* optional: ½ chopped red onion.

Makes 1 large bowl

Preparation:

1- Remove the avocado from the skin and remove the seed. Place the avocado “meat” in a bowl and mash with a fork to create a slightly coarse texture.

2- Next, cut the cherry tomatoes, pepper and bell pepper into small cubes, but remove the seeds first. Squeeze the lemon and add a generous amount of salt and cilantro. Stir well and serve. Lasts 2 to 3 days maximum in the refrigerator in a closed container. Add very thin slices of lemon to the surface for better conservation.

What is your favorite way to eat avocado? Do you already have the habit of eating guacamole? Let me know below in the comments!

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