I love Mexican food. When done right, it can actually be very healthy. And for vegetarians it’s a great way of cooking with flavors. These sides also make great appetizers. My friends love my guacamole recipe. Serve it while watching a sporting event, after a long day in the sun or as part of a weekend Mexican Fiesta. Who says you have to wait for Cinco de Mayo? Go ahead, whip up some margaritas and enjoy. Tip- I love adding red onion to Mexican recipes because they’re naturally spicy and full of flavor. Adding lemon juice to the guacamole helps preserve its lovely green color while delaying the oxidation process. The lemon rind adds a touch of freshness to the recipe.
2 avocados, peeled
2 small garlic cloves, minced
1 tsp lemon juice
lemon rind, from half a lemon
1/8 tsp salt & pepper, of each, add more if necessary
1 tbsp parsley, finely chopped
1 big tomato, diced
1/2 red onion, finely chopped
1 cup red cabbage, finely chopped
1 tsp lemon juice
lemond rind, from half a lemon
salt & pepper, to taste
2 tbsp parsley, finely chopped
1. FOR THE GUACAMOLE: In a medium mixing bowl mash the avocado with a potato masher until smooth. Add all the remaining ingredients and mix with a fork gently. *Garnish with diced red onion and tomato pieces (I add about 1 tbsp of each).
2. FOR THE SALSA: Chop the onion, tomato & cabbage. In a mixing bowl combine the vegetables with the remaining ingredients. Season with salt & pepper. I suggest trying the salsa with tortilla chips – these are usually a bit salty so adjust the salsa accordingly. *Garnish with extra parsley.
3. Serve with yellow corn chips, stuff into whole grain tortillas or use it to spice up your tacos!
NOTE – Want to make these recipes spicy? Add some chili powder to the guacamole or diced jalapeños into the Salsa.