Have you ever eaten a guacamole sandwich? Have you ever had leftover guacamole? Next time you have leftover guacamole, you need to make a guacamole sandwich. Sometimes when I am serving dips to my family and don't want to eat those fattening chips, I make myself a sandwich using ezekiel bread and guacamole.
Instead of a sandwich, you can get a sprouted grain tortilla to roll the guacamole and salsa in. My family all love a good guacamole and salsa rollup. If you eat cheese, you can sprinkle on some cheese for a great taste, but I do not.
You can also roll the guacamole in a leaf of lettuce or a piece of kale. It is a good dip for cucumbers or celery - or just fill a celery stick with guacamole. There are so many ways to eat it.
Add a thin layer of salsa. Drain the salsa in a sieve if it is too juicy.
I added spinach, but there are many other veggies you could add.
This is a very satisfying sandwich.
There are a lot of good nutrients in a guacamole sandwich. Some of these are in the:
What a nutritious treat guacamole is and it is so easy to make.
Avocados have been shown to lower cholesterol. Scientist think avocados may also repair joint damage caused by osteoarthritis.
See my avocado page for more information on avocados.
Choose avocados carefully for your salsa. Avocados that are very firm and hard are not ripe. If an avocado is ripe, it will give when gently pressed with your thumb. If avocados are very soft, they may be over-ripe. The avocado should just give a little when gently pressed, but still have some firmness. It can be dark on outside but inside should be green.
You can buy firm avocados and ripen them on the counter in a brown paper bag.
In Africa they do refrigerate avocados when they reach maximum ripeness. It seems to stop them from getting over-ripe. If you refrigerate avocados, make sure to leave the seed in if they have been cut. That's supposed to stop discoloration of the avocado. It also helps to remove the avocado from the skin and add a bit of lemon juice to it. Then store it in a container with a tight lid. This can also be frozen.
The best way to treat them is to store at room temperature and use them as soon as they are ripe.