Guacamole is so delicious, it’s too bad I can’t eat it for every meal. But I can’t, because avocados are expensive and there’s no second reason. When I have avocados on hand, though, I try to make the most of it. Here are a couple ways that I shoehorn guacamole (or guacamole-like-substances) into a completely legitimate main course.
Chips for Dinner
No doctor or reasonable person would ever tell you to eat chips and guacamole for dinner. But I’m going to let you in on a secret so you can do it guilt-free. The secret: homemade chips! That’s right, if you bake the chips yourself, it’s as if you were eating a tortilla. Tortillas are for sandwiches. Ergo, eating chips and guacamole for dinner is equivalent to eating a sandwich for dinner. And no reasonable person would complain about that.
To make chips: Slice a tortilla into wedges, lay on cookie sheet and spray with olive oil (and salt/chili powder/etc). Bake at 375 for 8-12 minutes.
To make guacamole: Oh come on, you know how to make guacamole. I’m not going to insult your intelligence by telling you a guacamole recipe. I put cumin in mine, though, which feels like a worthwhile secret to share.
Avocado toast is very hip and expensive right now, but it’s also very a-normal-breakfast. And if something is breakfast, you can definitely repurpose it into a dinner. Avocado toast is basically a deconstructed guacamole, but it requires even fewer ingredients. So you’re at least 50% more likely to be able to make it at any given time.
Here’s how I made the one above: Mash an avocado with a little lime juice. Scoop onto toast. Top with salt, pepper, tomatoes.
There you have it: not one but two dinners made out of condiments. I ate both of these dinners last week, and I feel GREAT and kind of weak and tired.