2 ripe medium avocados, Haas preferred
1 large plum tomato, diced (1/2 cup)
1 tablespoon minced white or yellow onion
1 tablespoon lime or lemon juice
2 teaspoons minced seeded serrano or jalapeno chili pepper
1 small clove garlic, minced
½ teaspoon salt
Peel, seed and scoop avocado flesh into a medium bowl. Coarsely mash with a fork. Add remaining ingredients; mix well. Serve immediately with fresh vegetable dippers and/or baked tortilla chips.
If you’re not going to eat this right away, leave the lemon or lime juice out, and instead, just squeeze the lemon or lime over the top of the guacamole. That way, it won’t oxidize and brown—if you do have to refrigerate it, put a sheet of plastic wrap directly on the surface, for the same reason. Stir well before serving. A few springs of cilantro, bunched together like a small bouquet, would be a nice garnish, right in the middle.
If you use white onion, serrano and lime, (instead of yellow onion, jalapeno, and lemon), you’ll get a punchier, more robust dip.
Fat Calories: 12.20 g
Total Fat: 13.60 g
Sat. Fat: 2.70 g
Cholesterol: 0.00 mg
Total Carbohydrate: 15.50 g
Fiber: 4.50 g
Sugars: 2.10 g
Protein: 2.70 g