About Guacamole, there is not much to say. I never actually found avocado to be particularly tasty. Sadly, I never really could join in celebrating the avocado hype of the past decade, although I would have liked to.
Somehow, even though I tried to learn to love avocado for many times, it never really convinced me. I always found its taste too fat and heavy and I didn’t like its strange aftertaste. But its color! Oh my God, how can a vegetable (is it actually a vegetable or is it rather a fruit?! I honestly haven’t looked that up…) have such a beautiful bright green color? Every time I peel off the reptile-like dark brown skin, I am almost speechless with excitement and awe about this intense, beautiful green, hiding under this inconspicuously looking skin. Wow.
Looks so nice, but tastes so bad, I always used to think. And just because I don’t like its taste, I can’t make such great, bright green-colored sandwiches. But: Then I discovered the guacamole. At my favorite Mexican restaurant. I was so happy! I finally I found a way to like avocado, too. With fresh coriander, mint and lime it tastes excellent! Try it, e.g. with vegan tacos or on a crispy toasted, gluten-free bread.
1/2 bunch of fresh cilantro
1 handful of fresh mint leaves
1 lime, zest and juice
3 small tomatoes
1 pinch of sea salt
Pepper, to taste
- Peel and the avocado and remove the pit. Wash the cilantro and cut off half of the stems.
Finely dice the shallot, cut open the tomatoes and remove the seeds and liquid. Then finely dice the tomato halves.
- Squeeze out the lime and zest it. Finely tear the mint leaves.
- Blend the avocado, shallots, lime juice, zest, salt and pepper. Fold in the tomato cubes and mint leaves and season again with salt, pepper and lime.
- Sprinkle with coriander leaves and best enjoy on the same day.