You can skip the chips (and extra calories) and substitute raw vegetables to dip.
But we don’t recommend that!
Avocados are a perfect slow-burning fuel that are easy to digest and rich in antioxidants, making them an excellent food for replenishing tired athletes.
Our local surf sister (and mom) Vanessa Morrett is a legendary guacamole maker. Here she shares her south-of-the-border recipe.
Note: This is for a large batch that feeds up to a dozen hungry surfer girls. Adjust as necessary for smaller quantities.
8 ripe avocados
8 Roma tomatoes ~ Romas are best because they are not too juicy/wet.
Tip: Use a 1:1 ratio between avocados and tomatoes
1/2 large white, yellow or purple onion
1-2 jalapeño peppers*
1 bunch of cilantro
1 small juicy lime
1 tsp powdered chicken bouillon (the secret ingredient) or add sea salt to taste
~ Peel and pit avocados. Save a couple pits.
~ Dice tomatoes and onion.
~ Chop up a jalapeño or two depending on size. Add the seeds (they add more flavor).
~ Rinse the cilantro well, remove the roots, and chop it all including the stems. (Most of the flavor is in the stems.)
~ Place avocados in a large bowl, and use a potato masher to mash them into a thick paste. A chunky texture is ok. Do not whip.
~ Combine the tomatoes, peppers with seeds, and cilantro with stems into the bowl and mix.
~ Squeeze the juice from a small lime into the mix. The lime juice adds zest and keeps the avocados from turning brown too fast.
~ Add 1 teaspoon of chicken bouillon and 2 teaspoons of sea salt. Make sure to adjust for a smaller quantity; too much will be too salty. For vegetarians, skip the chicken bouillon and just add a bit more sea salt.
~ Mix everything thoroughly.
~ Serve with chips or tostadas. Wash it down with an icy cold beer.
~ Tip: Add 1 or 2 avocado pits to any leftover guac, and it will keep in the fridge longer. Even if your guacamole turns, the brown layer can be scraped off the top to reveal fresh green guacamole underneath.
* Jalapeños are mild, but flavorful. Experiment with hot chiles (cerrano, habañero) if you like it SPICY.