Avocados–Fruit or Vegetable?

Avocados–Fruit or Vegetable?

I went out to eat at a Mexican restaurant with a friend earlier this week.

What is it about having someone make guacamole at your table that makes it taste so good? Maybe it’s the huge mortar and pestle they use. Or perhaps the way they never seem to get the “green avocado hands” like I do at home. Usually I end up eating ¼ of the avocado off my hands before I’m done scooping it out of the skin!

Knowing my love for kitchen gadgets, someone recently gifted me one of those fancy avocado scoopers—didn’t make much of a difference.

I could eat avocados every day (and most days I do!). Not only are they delicious, but they’re so good for you. They have a ton of vitamins and fiber, and although they are a bit fatty—it’s the good kind of fat. They also help regulate blood sugar, which helps you feel full longer.

You might be thinking, “Good fat? That’s still fat.”

Well, don’t fret!

My guacamole adds a secret ingredient that increases the yield of the guacamole and in turn decreases the calories and fat of the recipe per serving.

So, what’s my super secret ingredient?


The asparagus not only melds well with the flavor without overpowering the guacamole, but it also makes it an even more vibrant green, making the guac scream “Fresh!”.

So, is it a fruit or a vegetable? It’s actually a fruit! (So is a tomato in case you were wondering.)

Yields: 2 cups

Total Time: ~5 minutes


3 tbsp water

6 asparagus spears, with about an inch of the tough bottom cut off

2 avocados, peeled, pitted, and mashed

¼ cup fat free sour cream

3 tbsp white onion, diced

½ tomato, diced

1 tsp lime juice

½ tbsp fresh cilantro, chopped

1.     Cut asparagus spears into 1 inch pieces. Place water and asparagus in pan and cover. Cook until asparagus is tender but hasn’t lost its color, ~ 2-3 minutes.

2.     Blend asparagus in food processor until mixed well.

3.     Mix asparagus with remainder of ingredients in a bowl.

The Cook’s 2 Cents

·      One time I forgot to buy sour cream, but had plain Greek yogurt in the fridge instead. Worked perfectly!

·      If you’re not a fan of asparagus, you can forego it in the recipe and it tastes great. I only add it so I can eat more guacamole!!

·      If you don’t have a food processor don’t worry. You can simply cut the spears into small diced pieces. I only use a food processor so there’s not chunks of asparagus on my chip!

Nutrition Facts:

Serving Size: 1/3 cup

Servings per recipe: 6

Calories: 94     Fat: 7 g         Carbs: 7g         Protein: 2g      Sodium: 20mg            Sugars: 2g       Fiber: 4g