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Guacamole Dip
Background info: The term ‘guacamole’ comes from the Nahuatl (Aztec) word āhuacamōlli, which translates to ‘avocado sauce.’ This sauce consisted of mashed avocados, sugar, and lime juice and was prepared using a molcajete y tejolote (mortar and pestle), which are still in use today. Consumption of avocados is associated with reductions in hypertension and risk of cardiovascular disease; they also provide a good source of lutein, which supports healthy vision.
—Price-Pottenger
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Guacamole Dip
Ingredients
- 1 cup avocado (1 large)
- ¼ cup onions, grated or finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced (optional)
- ¼ cup finely chopped fresh cilantro leaves
- Salt and/or kelp to taste
Directions
Puree all ingredients in electric blender or mash avocado with a fork and mix in other ingredients. Chill. Serve with fresh raw vegetables. Makes 1 cup.
Published in the PPNF Nutrition Journal
Spring 1990 | Volume 14, Number 1
Copyright © 1990 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide
