Creamy Avocado Guacamole Sandwich
How to Make Guacamole: Delicious Avocado Guacamole Sandwich Recipe & Avocado Eating Tips
Today, we’re diving into the world of avocados, a popular fruit packed with vitamins and minerals! While I didn’t initially get the hype, the more I eat them, the more I appreciate their unique charm. This recipe features #Guacamole, a delightful way to enjoy #Avocado. With a creamy and refreshing taste, avocados are a healthy choice despite being slightly higher in calories (191kcal per 100g), as they are rich in calcium, which helps flush out sodium and aids in fatigue recovery. One of the most classic ways to enjoy #Avocado is by making #Guacamole, and we’re turning it into a delicious #AvocadoSandwich! I also love avocado and salted cod roe bibimbap! When you first buy avocados, they might feel hard like stones and have a deep green color. If left at room temperature, they will ripen naturally. To speed up ripening, place them with an apple in a paper bag. Once ripe, store them in the refrigerator. Proper ripening is key to achieving that buttery, creamy texture. My avocados were slightly underripe when I made this, but the guacamole still turned out wonderfully! (Measurements are based on a standard tablespoon.)
Ingredients
- 1 ripe avocado
- 5 cherry tomatoes
- 1/2 small onion
- 3 fresh perilla leaves
Seasoning
- 1 Tbsp lemon juice
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp oligodang (corn syrup or similar sweetener)
- 1 Tbsp lemon juice
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp oligodang (corn syrup or similar sweetener)
Cooking Instructions
Step 1
Start by preparing the vegetables for the guacamole. Ensure your avocado is ripe. Halve the cherry tomatoes and dice them finely. Finely mince the onion to reduce its sharpness, and thinly slice the fresh perilla leaves. (While the original recipe mentioned basil for garnish, we’re using perilla leaves here for a fresh, Korean twist.)
Step 2
Now, let’s prepare the avocado. A well-ripened avocado will have a dark skin and feel slightly soft to the touch. In warmer weather, they typically ripen in 2-3 days at room temperature. If you need to speed things up, place them in a paper bag with an apple. To cut the avocado, slice it in half around the pit. Then, gently twist the two halves to separate them. You can carefully insert a knife into the pit and twist to remove it.
Step 3
Check the ripeness of your avocado. If it’s slightly underripe, it might be a bit challenging to mash. Once the pit is removed, you can score the flesh with a knife or scoop it out with a spoon. A slightly underripe avocado will show in the texture, but it will still be delicious.
Step 4
For a perfectly ripe avocado, the skin should peel away easily. You can slide a spoon between the skin and the flesh to help separate them. If the skin is stubborn, it indicates the avocado needs a little more time to ripen.
Step 5
Place the scooped-out avocado flesh into a bowl. Use a fork or a potato masher to gently mash it. If it’s a bit firm due to underripeness, mash it as best as you can, or leave some small chunks for texture. Add the minced onion, diced cherry tomatoes, and sliced perilla leaves to the mashed avocado and mix them in.
Step 6
Time to add the seasonings that will bring the guacamole to life! Squeeze in 1 tablespoon of fresh lemon juice for a bright, zesty flavor. Add 0.3 tablespoon of salt to season (adjust to your preference). If you’d like a touch of sweetness, add 1 tablespoon of oligodang. Freshly ground black pepper will enhance the aroma and taste. (Feel free to adjust the salt and sweetener to your liking.)
Step 7
Mix everything together gently with a spoon until well combined. Your fresh and flavorful #AvocadoGuacamole is ready! It’s best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Step 8
This versatile guacamole is fantastic in many ways! Spread it generously on toasted bread or baguette slices for a simple yet delicious #GuacamoleSandwich, or serve it with crispy tortilla chips as an appetizer.
Step 9
Today, I enjoyed a simple brunch by topping baguette slices with plenty of guacamole and a cup of coffee. For a more elaborate brunch, consider spreading cream cheese or Greek yogurt on the baguette before adding the guacamole, and perhaps some crispy bacon. Avocados, often called ‘the butter of the forest,’ are wonderful in salads too, but making them into guacamole is truly special! To store any remaining whole avocados, wrap each one individually in paper towels and seal them before refrigerating to maintain their freshness for longer.
