Life is so much more glorious with ….
What’s for dinner? I’ll have the largest bowl of Guacamole and tortilla chips, thank you!
I do get greedy when it comes to Guacamole, and have been known to reluctantly share. Over the years, I have learned to make my Guacamole with at least 2 good size Hass Avocados, my favorite variety, for the mere fact that someone will want to perch nearby and stare at me with that “oh, let me try” look on their face. I sigh, try to pretend that I didn’t notice, then they start in on my personal 18 inches and try that look again. Then it happens, I make eye contact and give a quirky smile and reluctantly offer to share. I sigh again.
It really is so easy to make and simple to whip up double batches depending on the amount of mouths to feed. The recipe below would serve 4 – 6 as a side dip or 2 greedy guacamole connoisseurs.
There is nothing as glorious to me as a perfectly ripe Avocado. I love the creaminess, the buttery texture and the flavor. They are so amazingly versatile and can be used in so many dishes and treats, from simply slathering it on toast in place of butter to Avocado, Tomato and Feta grilled paninis (OH YUM) and even mixing the Avocados into cake and brownie mixes!
Here’s a tip I learned last year on how to pick out a ripe Avocado. You know that little bumpy nib from the stem left on the top? Gently pull it off, if the color you see is the Avocado green, then its a winner. I’ve tried this trick and so far so good. My other favorite trick is to go to the local vegetable market and ask the lovely lady to pick it out for me! She picks out the best ones for me every time! 😀
So no matter if this is for the big Super Bowl party you are throwing … or attending, a lovely side to your Mexican dinner (invite me) or as a meal for ONE (that would be me again) ..
Give this Guacamole recipe a try!
- 2 Avocados (I used Hass Avocados, my favorite)
- 1/2 Lime
- 1/2 medium Tomato, finely chopped
- 2 - 3 Spring Onions (Scallions), finely sliced
- 1 clove Garlic, minced
- 1 Tbls chopped Cilantro
- Pinch of Salt
- 1/4 tsp Pepper
- Slice the Avocado in half lengthwise, discard the stone and scoop out the pulp with a spoon and place in medium bowl.
- Squeeze the Lime half over the avocado (doing this first helps to prevent browning).
- Using the back of a fork, start mashing the avocado until it starts to look creamy.
- Add in the chopped Tomatoes,Spring Onions and Garlic. Mix in until combined.
- Season with Salt and Pepper and add in the chopped fresh Cilantro.
- Taste and adjust seasoning if needed.
- Cover with plastic wrap and allow the wrap to the surface of the Guacamole to form a second "skin" (this will help prevent browning if not immediately serving).
- Can be served straight away or refrigerated up to 1 day in advance.
Tips and Tricks: To get the most juice out of the Lime, place the uncut lime in the microwave for 10 seconds, then roll on countertop until it starts to give then slice in half and proceed to juice. Technique can be used with any citrus fruit.
Note: I like mine slightly chunky but still creamy, you can prepare this in a food processor to make it which can give it a smoother texture.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.