Let’s talk about the almighty avocado – a small, bumpy, oval-shaped fruit with a dark green outer covering.
Is that it? Not really, no. This little grenade-looking-fruit explodes with vitamins and healthy fats. And what else? Endless recipe ideas.
In my house, avocados have been baked into cookies and brownies, blended to make creamy sauces for fish tacos, mashed and mixed with a dash of salt and pepper for toast, and combined with tomatoes, onions, and both lemon and lime juice for thick, creamy, guacamole.
Please tell me you like guacamole. Please.
If you do like it, we’ll get along well. If you don’t, try this recipe, and then come talk to me.
My guac has passed taste-tests of my picky dad, hungry brother, healthy mom, not-so-healthy friends, and a variety of party guests. If that’s not enough to convince you, I’m currently whipping up a batch to send to the President.
HA. Just kidding.
Do you think Obama would guac the way I guac? I like to think he would.
Makes 2 servings
1 ripe Hass avocado, roughly diced
1 beefsteak tomato, diced, seeds removed (meaning don’t use the watery center)
¼ sweet yellow onion, diced
1 heaping tbsp. cilantro
1 tbsp. each lemon and lime juice
1 tsp. each salt and pepper
Tapatio, to taste (optional)
1. Peel and dice the avocado and mash in a medium size bowl.
2. Add tomato and onion, and mix until just combined, remember – we want guac, not cream.
3. Squeeze in the lemon and lime juice and sprinkle the salt, pepper, tapatio (if using) and cilantro. Stir.