Guacamole

Sometimes all I eat for lunch is a half-avocado’s worth of guacamole on whole wheat toast. True story!

Guacamole
Yield: 2 servings

2 Haas avocados, scooped out of shell and mashed (Haas are the creamiest)
Celtic sea salt and freshly-ground pepper, to taste

tablespoon sugarless salsa
1/2 teaspoon onion powder /or/ microplaned onion (depends on how bright you like onion flavors)
teaspoon  cilantro, minced
teaspoon fresh lemon juice

Cut the avocados in half, and scoop all halves into a bowl. Add the salt first, it makes it easier to mash. Mash roughly with a fork, for a more chunky result…or…use a food processor, blender, or immersion blender to create a smooth guacamole. Add all the rest of the ingredients. Mix thoroughly. Taste. Adjust seasonings, if needed.

Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole to prevent oxidation.

Guacamole is great dolloped on top of scrambled tofu, topping a waffle, inside a tortilla for an avocado “enchilada”, or just as a dip. Fresh, delicious, and yum!

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