There is a trend in the world for avocados. The taste, benefits and increased compatibility with almost any product is undeniable. Used as a chit-mill in the evening, as an ingredient in salads and smoothies, simply cut with salt, pepper and olive oil on toast from cool whole-wheat bread with seeds or as a salad garnish.

Basic guacamole

• 1 avocado
• 1/2-1 clove of garlic or quite a bit of sweet onion (ideally it is shallots, but white or purple sweet is also suitable)
• a few sprigs of cilantro or mint
• 1/2 lime
• salt and freshly ground black pepper
• olive oil

Rule number one — delicious guacamole comes only from ripe avocados. If the avocado is still hard and the crumb does not look like butter, and the pulp cubes cannot be mashed, it will not be guacamole, but a compromise. It is better to choose ready-to-eat or wait until the avocado ripens at home and is probably delicious to make.

Cut the avocado in half, remove the stone. Without peeling the avocado, make longitudinal cuts, then run across with a knife. Slide a spoon along the peel, remove the cubes. Mix with finely chopped cilantro, chopped onion or chopped/squeezed garlic. Season with salt, pepper, olive oil.

The option with mint is suitable for those who do not like cilantro. It is also delicious to use tarragon, even a little parsley

An even simpler recipe for basic guacamole with 3 ingredients is avocado + tabasco sauce + lime or lemon juice. Salt, pepper and olive oil for dressing. This basic guacamole is good for avocado toast. It will withstand and decorate any company: salmon gravlax, cottage cheese goat cheese, all vegetables, eggs.

Regular guacamole

• 1 small fresh chili pepper (sharpness on your conscience)
• 1 large or 2 small avocados
• 1 small tomato
• 1/2-1 clove of garlic
• a few sprigs of cilantro
• 1/2 lime
• salt and freshly ground black pepper
• olive oil

Finely chop the tomato. Remove the seeds from the chili pepper (if you are afraid of sharpness), finely chop together with the garlic and the cilantro. Add 1-2 tbsp. oil and juice of 1/2 lime or 1/4 lemon. Cut the avocado into cubes and mix with the other ingredients. I always knead the guacamole with my hands.

Guacamole pro

• 1-2 avocados
• 1 small tomato
• 1/2-1 clove of garlic
• 1 tbsp. chopped sweet onion or shallots
• a few sprigs of cilantro
• 1/2 lime
• 5-6 tbsp. boiled quinoa

refueling:

• 1/2 lime or 1/3 lemon
• 1/4 tsp. lemon zest
• 1 tsp sweet mustard or Dijon, grains
• olive oil
• sweetener to taste 1/2 tsp - honey, agave syrup, maple, date, sugar
• 1/3 tsp ground star (better to use whole and grind right before use)

This guacamole is a cool side dish that no longer requires toasts, no other bread, drinks, cereals. For morning eggs, as a side dish for lunch to fish or dinner as an independent salad. Yes, the ingredients work flawlessly and on their own. Pure quinoa flavor (and maybe seasoned with lemon juice and the most delicious olive oil) + a little leafy greens drizzled with chili and fish sauce.

But I still recommend trying. Boil quinoa in advance. Finely chop the tomato. Chop chili, garlic, onion, if using cilantro. Mix the ingredients for the dressing - juice and zest of lemon or lime, zira, mustard, sweetener. Avocado cut into cubes and mix with other ingredients, season.