Serves 6-9
Alter however you may please!
Ingredients:
Throw everything together in a bowl, mash/mix, and enjoy!
I have a confession. You might want to sit down for this one.
I don’t think I ever ate avocado before I was an adult.
I know! RIGHT?!?!
Now, if you are good at geography, and I tell you that I was born and raised in Indiana, you’ll probably understand this immediately. Even as recently as the 70s (yes, it’s not that recent, but in the grand scheme…), food transportation was not all it is today and it was rather expensive to get items in the middle of the country that were only grown on the edges. So, I pretty much thought that catfish was seafood, never had an avocado or guava, and believed a mango was a green pepper.
And then, some time after I started college, avocado happened. I think I liked it immediately, but I wasn’t head over heels. And then, over time, as I started to realize all the ways it could be served (besides the usual guacamole or pico de gallo), I became more and more of a fan. And, as a vegan, avocado quickly became my replacement for a creamy sandwich spread when mayo was out.
So, besides the fact that it has buttery deliciousness, pairs well with savory or sweet, and can be fashioned into spread or eaten in chunks, what’s so great about the avocado? It’s good for you!
Avocado can help you control your cholesterol. While high in fat, the monosaturated nature of the fat helps to increase HDL cholesterol (the good stuff), while decreasing LDL (the bad stuff).
Avocados are a great source of potassium (1 avocado is around 2 bananas worth of potassium). Potassium has been correlated with lower stroke risk, lower blood pressure, and healthier bones and muscles.
Antioxidants are also strongly present in the avocado. The particular antioxidants that are in avocados are good for maintenance of vision as you age, and may even improve eyesight. Avocado antioxidants have also been associated with reduced cancer risk.
1/4th of an avocado can provide almost 10% of your daily fiber requirement; over 5% of your vitamin C, B6, and E; and 7.5% of folic acid.
I could go on, but I think I’ve made my point. This would normally be where I would insert a good picture of a sandwich with avocado on it. And, I did make one. But then I accidentally ate it instead of taking a picture. Trust me, it looked good.
Now, go eat an avocado.
I love avocado. I will eat it on sandwiches, alone, or in any sort of Mexican style food item. I’m a big fan of guacamole, and if I have fresh tomatoes on hand, I also like to make an avocado pico de gallo. The biggest difference between the two is the amount of tomatoes and how much you want to puree the item. I always use haas avocado, but that’s a matter of taste. If you haven’t made your own, but have had guacamole out, chances are it was made with haas avocados.
For either one, you’ll want: 
2 avocado
2 cloves garlic, minced
1/2 – 1 jalapeno (dependent on heat)
1 cup freshly chopped cilantro
1 t. cumin
1 onion diced
2 limes juiced
For the pico de gallo, you’ll also want 2 large tomatoes, diced.
If making guacamole, add all items except tomatoes to a food processor or blender and pulse until just mashed. Add salt and pepper to taste and adjust seasoning. If making pico de gallo, add all items (including tomatoes) and stir. Either way, chill tightly covered until time to serve.