What is Avocado – fruit or vegetable? Fruit without sweetness, but with a rich content of useful fats – the ratio of Omega 6 fats to Omega 3 fats is 2:1. That is why it is good to include it in the weekly menu in compliance with a completely plant-based diet. And as for the eco-controversies surrounding the carbon footprint in the production and supply of Avocado fruits – it is good to be aware that there are already industrial plantations of Avocado trees in many countries besides Mexico!

I love the creamy buttery texture of the Avocado fruit and I love making my Mexican breakfast – avocado chunks drizzled with a few drops of agave syrup! But my husband Danail is not enamored with the taste and just tolerates avocados but likes to add sauces to his food. That’s why I mainly buy avocados for making sauces.

Guacamole sauce is associated with Mexico, but I don’t like spicy food, so I make my own version of the Mexican sauce. For my ” Guacamole sauce in Bulgarian” I add lemon juice because I prefer it to lime juice. The red onion and fresh mint leaves add a slight spiciness to the sauce, but the sweetness from the red tomatoes comes through. The aroma of mint dominates completely and the specific aroma of onion is not felt. I prepare roasted seasonal vegetables in the Air Fryer and add the delicious “Guacamole sauce in Bulgarian”- a quick and easy dinner!

Guacamole sauce in Bulgarian

Course: Recipes, Sauces and pâtés

Количество

800

грама

Подготовка

minutes

Готвене

minutes

Калории

838.25

ккал

Avocado sauce with mint

INGREDIENTS

400 g avocado pieces
300 g red tomatoes
80 g red onion
30 g fresh lemon juice
5 g fresh mint leaves
5 g Himalayan pink salt
can be replaced with any other salt

COOKING INSTRUCTIONS

I take a medium-sized lemon, cut it and squeeze out the juice. I carefully cut the avocado in half lengthwise and remove the stone, peel the skin and cut into pieces. I put the avocado pieces in a bowl and add the squeezed lemon juice. Using a potato masher, I mash the avocado.
I wash the tomatoes with water and cut them into small cubes with a sharp knife. I clean the red onion from the dry shell, wash it well with water and cut it into small cubes. I wash the fresh mint leaves well and cut them into small pieces.
In the bowl with the mashed avocado, I add the diced tomatoes and red onion, add Himalayan salt and chopped mint leaves. I stir until all the ingredients are evenly mixed.
I put the sauce in suitable bowls and serve with roasted seasonal vegetables for dinner. The avocado sauce can be put in a container with a lid and stored in the refrigerator – this way it can be stored for up to 36 hours!