Guacamole is seriously one of the easiest, healthiest, and tastiest snacks to make. I actually cringe when I see people buying pre-made guacamole at the grocery store because it’s a cinch to prepare and the fresh flavors of ripe avacodos, tomatoes, cilantro, and lime can’t be beat!
Recently my brother Ben visited us during his week off for spring break and he always requests my homemade guacamole. The last time I made it for him I think he ate 3/4 of the bowl by himself! To make sure my other guests get to sample some guacamole goodness, I made sure to stock up on plenty of avocados before he got here. (Just kidding Ben, I take it as a complement!)
I’ve heard some people say they don’t eat avocados because they’re high in fat. True, avocados are a fattier fruit, but they contain the “good” monosaturated fats that aid in cardiovascular health. They are also packed with vitamins C and E (great for healthy skin and shiny hair), folic acid (an essential B vitamin during pregnancy), and fiber (aids in digestion and will help you feel full longer). Because of their higher fat and caloric content, the suggested serving size is about 1oz or a 1/5 of an avocado. In guacamole, that’s probably a few scoops worth. (Realistically though, you’ll probably want more than 2-3 chips and scoops, right?) I wouldn’t eat a bowl of guacamole everyday, but if you’re making it as an indulgent treat, don’t feel too bad about eating more than the suggested serving size every once in a while. Good quality blue or yellow corn chips are a perfect complement to this guacamole; however pair it with veggies like carrots and celery and there won’t be any reason to feel guilty as your gorging on this delicious nutrient-packed dip!