Loaded Guacamole!!

From kitchen to kitchen, many of us have our own renditions of a guacamole dip.  As long as the key components, avocado, lime or lemon juice, onion, and garlic are involved, there is no wrong way to procure this popular Hispanic dish.  I must admit, the first time I tried Guacamole in high school, I was not in the least impressed.  In my adult years however, I revisited the green beast, and became acclimated with the wonderful balance involved in making this dish a success for me and my family.  Also, I wanted to include as many beneficial ingredients as possible to get the most out of the high but healthy fat content of the avocados and introduce a measure of crunch in addition to the crispness of the chips with which they're consumed.  The main ingredient in guacamole is the avocado, which is actually a fruit from the berry family.   Avocados  have origins as far back as 900 a.d. The Aztecs called the avocado "ahuacatl" or testicle for obvious reasons.  They used avocados for aphrodisiac purposes, as well  as for fertility rituals.  The early English called it the "alligator pear".  The most popular avocado is the Hass, whose first seed was planted in California in the late 1920's, by a man named Rudolph Hass,  hence the namesake.  This particular avocado is also popular because it can be grown year round.
Avocados are rich with a plethora of vitamins and minerals and loads of monounsaturated fats.  They are  high in carotenoid antioxidants like beta and alpha carotene, lutein and neoxanthin to name a few.  These fruits provide major B vitamins and fiber and possess anti-inflammatory benefits as well as the ability to lower the risks of heart disease.  This coupled with all the other fresh vitamin rich veggies I add to this recipe, including more B vitamins, antioxidants, and phytochemicals,  it's like taking huge bites out of longer, healthier lives.  The fresh ingredients pop

with depth and match the flavor profile of 'traditional' guacamole and loads more!
Loaded Guacamole
2 Hass avocados, seeded and chopped
4 Roma tomatoes, seeded and chopped, about 2/3 c.
1 carrot, grated
1/2 c. seedless cucumber, grated
2 tbsp. chopped onion
2 tbsp. rough chopped cilantro
1 tbsp. capers, roughly chopped
1 clove garlic, pressed or finely minced
juice of 1 lime
olive oil for drizzling
SPST (Salt and Pepper to Suit your Taste)
Place avocado in bowl and toss with juice of lime, mashing a few with a fork to create a little creaminess.  Add remaining ingredients and drizzle with olive oil.  SPST.  Toss until coated and fold until well blended.   Let flavors marry for about 5 minutes, then serve or refrigerate until ready to use.
This recipe would be great on toasted crostini as well!