Avocados are da bomb. I love them. I grew up in Hawaii where they were abundant. I have
childhood memories of halving them and eating them sprinkled with sugar (don't knock it till you try it), drizzled with
balsamic vinegar, or mashed onto buttered toast.When I was pregnant, I ate an avocado almost every day during my second trimester when the cravings hit hard. But the way I like avocado the best, is in guacamole. It is my favorite party "dip" by far. My guacamole is more like a chunky, chopped salad, and is delicious served with warm tortilla chips or atop chili.Guacamole Stefania-style
I like a lime-y guacamole. If you don't want to use all the lime juice, juice the limes one at a time until it's as zingy as you like it.
- 5 ripe avocados
- the juice of 6-8 limoncitos or key limes (or 3 regular limes)
- 1-2 cloves of garlic, minced
- salt to taste
- 2 plum tomatoes, seeded and diced
- ½ large sweet yellow onion (Vidalia, Maui, Walla Walla, Texas Sweet), diced
- ½ to one whole jalapeño or serrano chili (depending on heat desired), de-seeded and finely minced
- a handful of cilantro leaves (no stems), chopped
Add remaining ingredients and toss lightly, being careful not to break up the diced avocado. Taste for salt. Serve immediately.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
