Guacamole

Source: Cooking Matters

Serving size: 8

This creamy dip tastes great with cut-up veggies or whole grain pita.

View Nutrition Facts

Ingredients

¼ red onion

1 medium clove garlic

2 plum tomatoes

1 medium lime

2 medium, ripe avocados

¼ teaspoon salt

Optional Ingredients:

½ teaspoon ground cumin

¼ cup fresh cilantro leaves

Materials

Cutting board, measuring cups, measuring spoons, medium bowl, sharp knife, spoon

Instructions

1. Peel onion and garlic clove. Rinse tomatoes.
2. If using, rinse cilantro. Pluck leaves from stems. Tear into small pieces.
3. Mince onion and garlic. Dice tomatoes into ¼-inch pieces.
4. Rinse lime and cut in half. In a medium bowl, squeeze juice from each half. Discard seeds.
5. Cut avocados in half. Remove pits. Using a large spoon, scoop out flesh and add to bowl with juice.
6. Add salt to avocado. If using cumin, add now. Mash well with a fork.
7. Add onion, garlic, and tomatoes to avocado mixture. If using cilantro, add now. Stir well.

Notes

Store the guacamole in a sealed container in the refrigerator to maintain look and taste for a couple of days.

More About Avocado

How to Select

Choose avocados with firm skin and no soft spots. Ripe avocados will yield to gentle pressure.

How to Store

Store unripe avocados in a paper bag at room temperature. Refrigerate when ripe for 2-3 days.

How to Prepare

Slice lengthwise, remove pit, and either peel skin or scoop out flesh.