Growing up in Maryland, I did not encounter avocados very often. In fact, I barely remember the food registering on my culinary radar. Then I arrived in California. Restaurant menus asked me if I wanted avocado added to salads and veggie burgers. Farmers markets boasted multiples brands of avocados (who knew there such thing as a Bacon avocado?!?!). Grocery stores devoted large spaces to display the green, bumpy skinned fruit. I began to make up for lost time. I greedily added avocado to all of my entrees and purchased more avocados than I could eat. There was no such thing as over-doing it.
I was flipping through the Cafe Gratitude cookbook one day (one of my favorites!) and landed on a guacamole recipe. I realized that I had never actually made guacamole. It seemed like a grave oversight that needed to be remedied immediately. The recipe was simple — one I could make in less than 10 minutes.
Since that day, I have mashed avocados, chopped cilantro, squeezed lemon, chopped jalapeno peppers, and pinched salt countless times to make this guacamole.
[caption id="attachment_3075" align="alignnone" width="640"] Mashed Avocado[/caption]
Guacamole is as versatile as it is tasty. It is perfect for a dinner party appetizer or to bring as a beach day snack. I throw it on wraps, scoop it up with chips, and have been known to eat it straight out of the bowl with a spoon! I hope you enjoy it as much as I have!!
[caption id="attachment_3074" align="alignnone" width="640"] Vegan Guacamole[/caption]
- 3 large avocados
- 2 tablespoons finely chopped cilantro
- ½ teaspoon chopped jalapeno
- ½ teaspoon salt
- ⅕ tablespoons lime or lemon juice
- Mash avocados using mortar and pestle (or other mashing device!)
- Chop cilantro and jalapeno and add to mixture
- Add salt and lime or lemon juice
- Mix together
- Enjoy immediately or store in sealed container in refrigerator