Thursday, March 27, 2008


from Jane Brody’s Good Food Book
1 ¼ cups (4-6 servings)
15 minutes to make

1 large ripe avocado
1 ½ T fresh lime juice
¼ c minced onion
1 small tomato, seeded, finely chopped
1 T minced fresh jalapeno
1 clove garlic, finely minced
¼ t salt (opt)

1. Halve avocado lengthwise around pit. Scoop out flesh into small bowl.
2. Add the lime juice and mash with fork.
3. Stir in the rest of the ingredients.

Nutritional info: 86 calories (not including chips!)

You can substitute lemon juice for the lime juice and a bit of crushed red pepper flakes for the jalapeno.
If you make this ahead, place the avocado pit in the guacamole, place saran wrap touching the guacamole’s surface, and place it in the fridge. These actions will help it keep better, but it will brown. Serve at room temperature.

I decided to post this recipe today because it's snowing quite hard here. In protest I recommend summery foods like chips and guacamole.

1 comment:

Ruth said...

Hi Anastasia, Just looking at your blog for the first time. I used to like to add some finely chopped, fresh cilantro to my guacamole. Love the stuff! Wish I lived in could go back to my childhood in California where avocados actually do grow on trees. The female trees that are near male ones, anyway. At least that's how our California avocados grew... RKH