September 6, 2012
I’ve recently become a convert to a simple guacamole. After eight years of trying to turn my kids into guac lovers, I finally got smart and made it sans all the other stuff — tomatoes, chilies, onion (save that for your salsa). We simply mash, season slightly and serve. Match the naked prep with fresh, in-season avocados and you just made the best damn thing ever. Everyone loves the creamy texture, and mounding it up on a chip or crispy toast is delicious.
2 ripe avocados
1/2 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon sea salt
Cut avocados in half. To remove the pit, strike it with a sharp knife and twist (the pit should pop right out). Score meat of avocado like a grid to create little squares, and scoop out with a spoon.
In a bowl, mash avocados with a fork or whisk, then add garlic, lemon juice and salt. Taste for seasoning and garnish with cilantro leaves. It’s ready to serve on crostini or with chips.