guacamoleFun and festive guacamole! Great any time of year. Yes, avocados have a lot of fat of the monounsaturated variety. But they have more potassium than bananas and are high in the B vitamins as well as vitamins E and K. They’re excellent enjoyed in moderation and they show their best side when made into zesty guacamole. Besides, just for fun you can call them alligator pears and nobody will know what you mean!

There are so many different things you can do when making guacamole, but this is how I do it. I usually just eyeball the ingredients; in fact, writing down this recipe was the first time I actually ever measured what I put into it.

A welcome partner with tortilla chips, of course, but also wonderful in tacos and burritos. Try it on tofu rancheros or top a veggie burger with a spoonful for a change of pace. (I like it with a bit of Vegenaise and some alfalfa sprouts.)

Customize your guacamole with any or all of the following add-ins: a tablespoon of chopped cilantro, a minced clove of garlic, a tablespoon or two of canned fire-roasted diced green chiles, ½ teaspoon of cumin, or a generous splash of your favorite hot sauce.

1 ripe avocado (should be soft to the touch, but not mushy)
2 Tbsp red onion, diced fine
1 Roma or small tomato, diced
½ jalapeño, diced; seeded, if less heat is desired
1 Tbsp lime juice
¼ tsp sea salt

Cut the avocado in half and scoop out the flesh into a small bowl, saving the pit. Mash well. I find that a potato masher works very nicely. Mix in the rest of the ingredients and any other add-ins you might like. Serve immediately.

It is said that leaving the avocado pit in the guacamole will prevent it from turning brown. It seems to help some, so if you have any leftovers just pop that pit right down in the middle and be sure to wrap tightly so it’s not exposed to air. Any brown on top can be scraped off and you will find tasty green guacamole ready for eating underneath.

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