Never-Browns Guacamole

Posted by on Jan 27, 2012 in 21DSD, Appetizers, Paleo, potluck, Snacks, vegan, Vegetables | 29 comments

Never-Browns Guacamole

There are so many reasons to love guacamole.  Aside from the fact that it is absolutely delicious and versatile, it’s healthy too.  Avocados are full of healthy fats, and eating them has actually been shown to improve cholesterol. (1)  It might take the mainstream medicine community a while to catch up, but gone are the days of high (healthy) fat diets resulting in heart disease.  More on that here.  More on which fats are healthy and which are not here.

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It’s safe to say that the only reason not to love guacamole is the speed in which it goes from a vibrant and inviting green to less than appealing brown.  At a recent cocktail party I was catering, one of my servers noticed how I was manically covering every exposed millimeter of my guacamole with lime slices.  It was a futile attempt; I was not winning the battle.  She told me that there was a better way- a family secret from her mother in law who has lived in Mexico for many years.  She was happy to share it, saying they want everyone to have green guacamole!

Never Browns Guacamole

3 ripe avocados, stone and skin removed
small handful cilantro, minced
juice of 1 lime
3 scallions, white and light green part only, diced
1 jalepeno, minced (seeds and membrane removed for mild, or not for spicy)

OK here is the secret: Dissolve 1/4 cup sea salt in 2 cups of water.  Add the peeled and stoned avocados to the salt water, and leave them in for about 5 minutes.  Drain the water and transfer the avocados to a clean bowl. The salt water doesn’t make the guacamole salty, but I find that I don’t need to add any additional salt to the recipe.

Mash them up, with a fork, potato masher, or whisk and add the remaining ingredients.  Serve with jicama tacos or cut up veggies, or with eggs, or just about anything.

(1) Murray, Michael, The Encyclopedia of Healing Foods 2005

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  1. Best kept secret Simone!! First time I’ve made guacamole and it turned out awesome! I added tomatoes to mine and nixed the cilantro (hate the stuff) and it was still delicious!

    • I find you either love or hate cilantro–no in between. I always seed and juice my tomatoes chop small but mostly for color.

  2. I am totally using this trick – thanks so much!

  3. I’m definitely going to try this.

    Guacamole is one of the few mixed foods my 4 year old eats where I can possibly hide liquid or powder supplements. But he eats only about a quarter of an avocado’s worth per day, and by the third day it is too icky for him to eat. If this works for us, we won’t throw away half an avocado every couple of days!

    (Our recipe is lemon juice, garlic powder, and coriander powder.)

    • Could you not eat the avocado yourself to avoid wastage?

    • it’s not bad when it turns brown, just oxidized….

      • Oxidized is bad. Oxidation causes free radical damage.

  4. I made pico de gallo and add that to my avocados! yummy! and love the spice. i’ll have to try the salt water trick next time :)

  5. IT WORKED!! HA HA!!! Loved that my guac was BE-U-TI-FUL when I unveiled at a dinner party…. love.

  6. What does “stoned” mean?

    • The pit is sometimes called a stone…so take the pit out. :-)

  7. It did work for me but mine was super salty… Should I have rinsed off the avocados 1st before mashing them? I also may have left it soaking a bit longer but not that much longer….

    Thank you

    • I usually move my avocados to a clean bowl and make sure to not move much water with them. It’s sometimes on the salty side, but not overly, for my palette anyway… If it was too salty, definitely try rinsing them next time.

      • Thank you
        I will try it again…..

  8. I don’t know why but the phrase “stoned avocados” made me giggle 😉 I have this image of a cartoon strip with avocados lazing around looking for munchies. Thank you it’s a great tip!

    • hahaha that is funny. What WOULD avocados eat when they have the munchies? 😉

      • Tortilla chips? 😉 It made me chuckle too!

  9. Yummy! Thank you…..very tasty!!!

  10. I will give it a go! Guac can’t be too salty for me 😉

  11. Instead of that . Once you prepare your guacamole use the pit of the avocado and place it in your guacamole. This will prevent it from browning. Use all the pits and leave it in while you serve it.

    • The pit method has been proven to be a myth and not at all effective. A thin layer of water on top of your guac before refrigerating will vastly slow the oxidation process that turns your guac brown.

  12. The salt water bath really seemed to do the trick! Have you tried this to keep sliced avocado from browning as well?

    • I haven’t, but I bet it would work as well!

  13. How long will it stay green for? You never said.. thank you

  14. Spraying your left over guacamole with any non-stick spray and then covering with plastic wrap works perfect!

    • That’s great! But I don’t use non-stick spray, and my catering clients would be pissed if I served guacamole covered in plastic wrap… Tough to eat that way 😉

  15. Hot water or cold water?

    • You could use 1/2 cup hot water to dissolve the salt, and then add the rest cold.

  16. I love avocados with salt and more salt anyway – so this was TERRIFIC for me – I peeled and *stoned* my avocado early in the morning then decided I wasn’t yet hungry for it….so I plopped it in salted water until late afternoon when I finally added it to a salad – GREEN and delicious. My avocado was just past prime – like I probably should have eaten it yesterday, so it was a bit oversoft and thus there were a few floaty bits in the water after that long soak – honestly, they probably came from the spoon I scooped the flesh with. I probably only added about 1- 1 1/2 T kosher salt to a couple of cups of water – just enough to cover the avocado in a small, tall bowl. I used coolish water, didn’t worry overmuch about dissolving the salt – just swished it quickly with a spoon. When time came to remove the avocado, I didn’t rinse it – just sliced it up and it was not overly salty at all, but it was fresh green and lovely. I’m going to experiment a bit since I have a bowl full of avocados. I’ll see how long they can sit in the water without deteriorating – maybe I’ll store one overnight in the water in the fridge, how long they stay green when out of the water, sliced or mashed. I’ve tried every other avocado stay-green-storage-trick out there (leave the pit in, reinsert the pit, cover tightly with plastic film, squirt with lemon or lime, rub with olive oil, store with chopped onions – a trick which actually works better than most others – etc.) Water boarding seems the most promising advice to date! THANK YOU! (ps – I love my zenbelly cookbook!!)


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