WFMW: Lighter, healthier guacamole!

By megret | November 17, 2009 at 10:03 pm | 4 comments | Morsels, WFMW

I love guacamole. I could eat it all day! Though avocados contain the better, heart-healthy natural fats, it’s still fat. Combine that with a handful of corn chips and suddenly a small snack begins to pack in the calories.

One of the best ways to lighten guacamole is to lighten it. Lightening doesn’t mean sacrificing flavor. In this case, flavor is multiplied! All you do is….add tomatoes! (Well, and a few other things. :)

Think of it as a collision between salsa and guacamole. Tastes just as good with chips or pita toasts….but with less fat, more garlicky flavor, and tons more COLOR.

Tomato season is rapidly eroding….but if you look hard, you can find ripe, red, non-mealy tomatoes here and there. For my latest batch, I used an entire package of jewel red campari tomatoes.

This recipe is not exact — alter it to taste! We like ours really garlicky. Enjoy!

Chunky, Tomato-y Guacamole

- 2 ripe avocados, peeled, seeded, and cubed
- 1 to 1-1/2 pints ripe tomatoes (campari, grape, cherry, or plum), seeded and chopped
- 3-4 cloves garlic, minced
- 1/4 c. finely minced red onion
- Optional: Seeded and finely chopped fresh jalapeno pepper
- Handful of fresh cilantro, minced
- Juice of one lime
- 1 T. extra virgin olive oil
- Dash of hot sauce
- Salt and pepper to taste

Combine all in a glass bowl. Cover; chill 1 hour before serving.

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