Sweet bell peppers are also an awesome veggies option. They're a little bit of a pain to cut and clean but so delicious! If you cut tons at once you're good for the week.

Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits. You can carefully strike them with the edge of a sharp knife, then twist and loosen (this is how I do it but please bear in mind that this is very dangerous if you miss; I have heard of people ending up with stitches using this method!). Alternatively, a safer way is to scoop the pits out with a spoon. Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation). Cover it with cold water: Pour a thin layer of cold water over the guacamole in an airtight container with a lid. When you’re ready to serve, drain the water carefully and stir.

Ingredients

Salt: Just enough to season the guacamole to personal preference. Make sure to limit the amount if you plan on serving this healthy guacamole with chips or other salty dishes. Lentil, vegetable and butter bean chilli - this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Post sponsored by HelloFresh. When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.

Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.Since using the best avocados is key to the best homemade guacamole recipe, knowing how to choose perfectly ripe avocado is vital. On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins. The detailed instruction cards walk you through the process, making cooking a breeze; and because you receive just the right amount of each ingredient there is no food waste! It is a perfect service for busy people who like fresh, home cooked food but are short on time. The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.

Use a flavored guacamole! They make so many variations now. Try a guacamole that is spicy, has fruit like pineapple, or maybe one that is flavored like chipotle. I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway? Watch My Guacamole Recipe Video Guacamole regularly crops up as a suggested topping for turkey burgers, which, given how bland turkey is, makes a kind of sense. But it raises the question: who would voluntarily eat a turkey burger? Serving Our avocado intake should be measured, which means, when eating guacamole, that every detail must be perfect. In that regard, How to Eat can help. A word (OK, several) on the recipe Crisp, herbal German or Czech pilsners, lemony Belgian witbiers and dry, bitter pale ales will complement and punctuate guacamole in different ways, as do zesty white wines (eg sauvignon, chenin blanc, picpoul, albariño).I love guacamole – who doesn’t? I’ve shared a zesty guacamole dip in the past, as well as a mango guacamole with a sweet flavor to match the heat. Don’t skip my Avocado Mayo, too! My favorite way to keep guacamole from turning brown: once you've mixed up your healthy guacamole with all of the ingredients, squeeze a little extra lime juice on top then cover the healthy guacamole with plastic wrap, pushing down on the wrap so it's completely touching the surface of the guacamole. Place in the refrigerator for up to a couple of days. Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.