7 Ways to Enjoy Avocado: Make Mexican Guacamole and Salsa Easy

Avocados are fruits native to Central and South America and have been cultivated for thousands of years—evidence points to their consumption as far back as 10,000 BC. Known also as “alligator pears,” they are grown mostly in California, Florida, Mexico, Dominican Republic, Brazil, and Colombia.

Avocados are high in beta-sitosterol (a compound that lowers cholesterol) and are high in folate (which combats heart disease and reduces the incidence of strokes). In addition to heart-healthy monounsaturated fats, avocados are an excellent source of glutathione, an important antioxidant that researchers have found helpful in preventing aging, cancer, and heart disease.

Avocados are best eaten raw and can be used to make guacamole. They can be added to salads, salsa, as a topping or garnish for soups and meats, and even to add creaminess to salad dressings and smoothies.

The easiest way to ripen a firm avocado is to place it in a paper bag at room temperature. The skin will turn darker and it will feel softer as it ripens. Do not refrigerate until it is ripe, and if only a part of the avocado is used at a time, keep the pit in the fruit instead of tossing it away in order to preserve freshness.

www.wikipedia.org, www.avocado.org, www.whfoods.com

Image by Master Isolated Images / FreeDigitalPhotos.net

Healthy Avocado salad dressing


  • 1  ripe avocado, peeled,cored
  • 3/4 cup water1 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2  green onions, chopped
  • 1 clove garlic
  • 1/2 teaspoon chili powder

Prep Time:  1 mins

Total Time:  3 mins


  1. Chop avocado and place in a blender.
  2. Add water, lime peel, lime juice, cumin, chili powder, salt and pepper, green onion, and garlic.
  3. Blend away until smooth.
  4. Adjust seasoning.

Quinoa Avocado Verrines


Servings: 8

  • 1/3 cup red quinoa (or regular, or couscous or bulgur)
  • 1/2 teaspoon chili powder, divided
  • 3 teaspoons lime juice, divided
  • 2 teaspoons olive oil1  ripe avocado
  • 2 -3 drops Tabasco sauce
  • 1/2 cup alfalfa sprout (or broccoli or lentil or wheatberry, etc.)
  • salt (optional)
  • black pepper (optional)


Prep Time:  15 mins
Total Time:  30 mins

  1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
  2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
  3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly.
  4. Season with salt and pepper if desired.Divide quinoa among glasses. (The recipe can be prepared up to this point;
  5. cover, and chill up to 24 hrs.).
  6. Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
  7. Divide avocado among glasses and top each with a pinch of sprouts.
  8. Serve immediately, with small forks or spoons. Enjoy!

Avocado Ahdi


Servings: 4

  • 2 small avocados
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 1/4 cup carrot, finely diced
  • 1/4 cup cucumber, finely diced
  • 1/4 cup tomato, finely chopped
  • 1/4 cup red onion, finely chopped
  • 10 whole Spanish olives, finely chopped
  • 1  lime, juice of
  • 1/2 teaspoon salt
  • pepper
  • Tabasco sauce
  • cilantro, for garnish


Prep Time:  20 mins
Total Time:  20 mins

  1. Cut the avocados in half (carefully, if you want to use the shells to serve the salad). Scoop out the insides and chop finely.
  2. Combine all of the chopped vegetables with the olives, and season with lime juice, salt, pepper and tabasco to taste.
  3. Add the avocado and stir carefully, trying not to mash the avocado.
  4. Heap the salad into the avocado shells and serve. Garnish with cilantro if desired.

Easiest Guacamole Ever


  • 1 cup pico de gallo
  • 1 large Hass avocado
  • 1 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste


  1. Cut avocado in half, remove skin, and put it [including the pit] into a mixing bowl. [Adding the pit will help keep your guacamole fresher longer!].
  2. Mash avocado.
  3. Add pico de gallo, garlic powder, salt, and pepper and mix well.
  4. Enjoy!

Prep Time:  5 mins
Total Time:  5 mins

Servings: 4

Avocado-Peach Salsa


  • 1 cup peeled diced peach
  • 1 large tomato
  • 1/2 cup diced avocado
  • 2 tablespoons diced red onions
  • 1/4 cup diced jicama
  • 1 small jalapeno, diced
  • 1 -2 tablespoon fresh lime juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt


  1. Combine all ingredients in a medium bowl and mix well.
  2. Chill until ready to serve.

Prep Time: 5 mins
Total Time: 5 mins

Easy and Aunthentic Mexican Guacamole / Avocado dip


  • 3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
  • 1 small onion, finely diced
  • 1 medium tomato, diced
  • 1 lime (juice of )
  • salt and pepper (to taste )
  • Tabasco sauce (optional)

Servings: 4-6


  1. Take avocados and cut into and around the circumference of the avocado\\\’s pit.
  2. With both hands twist the two halves in opposite directions and pull apart.
  3. Remove the pit with a knife or a spoon.
  4. Carve out the flesh of the avocado with a tablespoon.
  5. Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
  6. Some people like the avocados more chunky than others– either way it
  7. Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
  8. In a separate small bowl put in 2 tablespoons of the dip.
  9. Add 1 tbsp of greek yogurt (instead of sour cream) and adjust your seasonings again.
  10. Taste it and decide if you prefer your guacamole with or without greek yogurt.
  11. If you like with the yogurt, add 4 tablespoons or more to the avocado mixture and adjust your seasonings again. If not, do nothing and leave it like it is.
  12. Serve chilled with chips or add a little to your taco salad, tacos

Prep Time: 20 mins
Total Time: 20 mins

Avocados Hummus


  • Yield: 2 cups approximately
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 avocado, pit removed, peeled and sliced
  • 5 tablespoons sesame tahini
  • 3 tablespoons olive oil
  • 1 lemon, juice of (or more to taste)
  • 4 -5 garlic cloves (pressed or minced)1 teaspoon seasoning salt
  • 1/2 teaspoon fresh ground black pepper or 1/2 teaspoon ground mixed peppercorns
  • 3/4 cup water (can use less to get the \\\’right\\\’ consistency)


  1. Peel and cut avocado, removing the pit.
  2. Combine all ingredients in food processor or blender and blend until smooth.
  3. Serve with warm pita wedges, pita chips, or vegetable crudites.

Prep Time: 10 mins
Total Time: 10 mins

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