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.
Serves 4
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.
Mine aren’t quite ready yet
