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









Avocado sauce with mint


  • 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


  • 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!


  • Nutritional value per 100g. product:
  • Energy value – 104.78 kcal
  • Proteins – 1.50 g
  • Carbohydrates – 3.03 g
  • Fat – 10.01 g
  • Fiber – 2.08 g