One of the things I miss most about living in Ecuador is the availability of cheap produce…and the ease of produce purchase.
While stopping at a red light, you could buy 25 oranges for one dollar, 5 mangoes for a dollar, or 15 tangerines for a dollar. All with just rolling down your window. Street vendors come to you and deliver beautiful colored fruits and vegetables at the comfort of your car. It’s great!
One of the most amazing bargains we ever obtained was in a town outside the city of Quito. We were in Guayllabamba (a small town) with my family visiting the zoo. On our walk to the entrance of the zoo (from the parking lot) we saw a small little shack with fresh fruits and veggies. A lady came to us and offered to sell 12 avocados for one dollar. TWELVE for ONE DOLLAR!
We of course pulled out a buck to get our hands on those twelve luscious avocados. Now, I’m not talking small little tiny avocados…I’m talking massive, soft, and green as can be avocados. They were marvelous. My mom and I were so stoked to get home and make creamy guacamole to eat with our baked potatoes (that’s how we do down there). It pretty much made our day. Mom and I get really excited about good food…I think that may be where I get my massive food cravings from. Gee, thanks mom.
I miss the bargains and organic produce. Not saying I can’t find great stuff here…it just costs me an arm and a leg. Shopping at Costco helps. Try getting a membership if you don’t have one already!
Anywho…this fun seafood, fruit (avocados), and vegetable creation came to me the other night when my husband and I took a bike ride to our fave organic store in Boise. We found lovely avocados and my most adored canned tuna fish (it’s from Italy…fancy, right?).
After an exhausting, yet lovely, bike ride with our cruisers, we got home and were so hungry we could eat a horse! When my husband opens the refrigerator and takes out his low-sodium peanut butter and eats it by the spoonful, I know I better prepare something soon.
This Tuna Guacamole recipe turned out amazing, probably the best Guacamole we’ve ever had. It was gone in about 5 minutes. That says it all.
We enjoyed it with some baked sweet potato chips from a bag. I should’ve made some at home, yes, but the bag option was faster…especially considering the low-sodium peanut butter consumption by the spoon full that was taking place in my kitchen.
- Canned tuna in olive oil (drain oil)
- 1 ½ large avocados
- Juice of 1 lemon
- ¼ purple onion, chopped
- 1 medium tomato, diced
- 3 garlic cloves, minced
- ¼ cup of cilantro, chopped
- 1 tablespoon of walnut oil
- 1 small jalapeno pepper, chopped
- Pepper (to taste)
- Sea salt (to taste)
- Rinse avocados, tomato, pepper, lemon, and cilantro
- Cut avocados & chop/dice ingredients that need to be chopped/diced.
- Place 1-½ avocados on Mortar and Pestle; top with walnut oil & lemon juice. Crush avocados.
- Add salt and pepper to taste.
- Add tuna and the rest of the ingredients to the creamy avocado paste. Mix well. Enjoy with sweet potato (or veggie) chips.
- Molcajete (guacamole bowl-rock)
- Sharp knife
- Cutting board
- Garlic press
- Citrus Juicer