Tableside Guacamole, Anyone?
One of my favorite treats at a restaurant is table side guacamole and here’s my recipe that you can easily make at home.
Servings:
2-4
Prep Time:
10 min
Introduction
Tableside Guacamole, Anyone?
By: Rebecca
Tableside Guac from a Mexican restaurant and a margarita or mojito would do a world of good right now, but instead, we are staying at home and not going too far. Going out with friends for dinner is so much missed during this time in quarantine but we’ve been trying to make the best of it.
Guacamole always tastes wonderful when it’s made right in front of you with the freshest ingredients, and part of the delight is being served I suppose, but you can easily make it at home! And it’s healthy too!
Here’s my version of “tableside guacamole”.
Ingredients:
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2 ripe avocados
-
½ – 1 tbsp. jalapeno** pepper, small diced
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2 tbsp. Chopped cilantro, chopped
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2 tbsp. Chopped red onion or white, medium diced
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2 tbsp. Tomato, small diced
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Juice of half a lime (or more to taste)
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Salt and pepper to taste
Scoop out avocado flesh and place into a large bowl. Take two knives and run them through the avocado to get it broken up into desired sized chunks. Add all other ingredients and stir them to incorporate. The more you stir, the chunks will break down and become smoother. Be careful not to overmix.
Before I begin, I like to get all the ingredients chopped, set up and ready to go in small bowls, similar to what they do in a restaurant, that way the ingredients can be added to personal taste.
A word about texture. I prefer chunky guacamole, that’s why I make it in a bowl. If it’s too smooth it’s not as appealing to me. Obviously everyone has their own tastes. You can do all of the above steps in a food processor, but if you do, just be aware it will be a smoother texture than what you might like.
**Be careful not to touch your face or eyes while cutting jalapeno or it will burnnnnn!! Wash hands thoroughly after cutting.
Serving suggestions: Tortilla chips are what is typically served with tableside guacamole. If you are following a low carb or no grain diet and want to skip the chips, firm cut vegetables such as celery sticks, carrot sticks, or cucumber slices are a great substitute. (Tip: When we are able to go out at a restaurant, don’t be shy in asking for these substitutes also. I have found that most restaurants will be happy to accommodate you).
If making the guacamole ahead, I place the pit in the bowl and then place a piece of plastic wrap directly onto the guacamole to prevent any air exposure which will cause it to turn brown. Store in the refrigerator until ready to serve.
Quick Health Notes:
Avocado -incredibly nutrient dense. Vitamins & minerals, lots of fiber, potassium (more than a banana!) and fatty acids.
Cilantro – also known as Coriander or Chinese parsley. Immune boosting properties and antioxidants. May aid in lowering blood sugar along with promoting brain, heart, skin and digestive health.
Jalapeno pepper – Capsaicin, what makes the pepper spicy, is a compound that has been noted to help in increasing blood flow and perhaps prevent obesity.
Tomato – major source of the antioxidant lycopene which has been linked to reducing risk of heart disease and cancer.
Onions – full of nutrients. Have been linked to remedies from ancient times. Noted to reduce inflammation and are loaded with antioxidants.
Limes – good source of magnesium, calcium, potassium and vitamins A, B, C and D.
