Hey, everyone, I’m Colombe. When one of these meets one of these, magic happens!
Avocadoes are healthy and versatile and they’re also an amazing snack food. One of my favorite afternoon treats is mashed avocado on toast and I also have a great guacamole recipe but I’ll get to that in a second. First up, cut the avocadoes. I’m just going to slice them on each side. That’s a beautifully ripe avocado. Just take the peeler, scoop it into in the bowl. And now, if you can’t find perfectly ripe avocadoes and you need to ripen it, there’s a trick. You can always put an avocado in a paper bag with a banana and that usually help speed up the process.
Avocadoes do have fat but they are beneficial fats so you shouldn’t be afraid of them. Just eat them in small quantities. I'm adding a little sprinkling of salt, it’s actually sea salt. It has got all these essential minerals in it as opposed to iodized salt. So, I’m going to add one lemon. Now, I like to use the lemon because it adds a really nice flavor but it also keeps the avocado nice and bright green so you don’t have to worry about discoloring. I’m done.
Now, I’ve to get my toast. I like to use whole grain or mixed-grain bread because it tastes better. It has got a lot more texture and flavor that also has great fibers. It will keep you satisfied longer. I’m going to garnish with a little bit of chilly flakes and then just a drizzling of olive oil. It’s a nice finish of olive oil. Just cut it right on a diagonal and now, I get to try it.
I love the creaminess of the avocado and the crispiness of the bread, a little chili pepper, delicious. I’ll save this for later. We’ve got to get to the guacamole recipe.
First, I have the tomatoes, then the red onions, such great colors in the bowl. Stir it around and then I’ll use any excuse I can to use fresh herbs. All I do is I trim them right into the bowl. You don’t have to worry about cutting them really small. You can actually get pretty big pieces of cilantro in there. Now, this is the original base. I've just added some tomatoes and onions and cilantro. And I’ve used lemon which is a nice alternative for the lime. It’s not the classic guacamole. That’s a nice twist on guacamole, still a citrus flavor there.
Now, I want to show you a little trick for serving. I’ve got a caster and pan right here. In this way, I can warm the tortilla without using any extra oil or fat. It’s a great alternative to crispy, fried tortilla chips. Once it is nice and warm, I just remove it from the pan nice and soft and I place the guacamole on one side of the tortilla, close it in half and I’m ready to enjoy, delicious! Nice freshness from the celentro, the tomato, the crunchiness of the onions, and it’s nice and lemony. That’s so good. Don’t forget. Recipes are on the website. Thanks for clicking on me. And have fun with the avocadoes.
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