The month of June makes me think of many things: frolicking in a pink polka dot bikini, cavorting with burly truckers in the bushes, but most of all having my way with an avocado. What can I say? The warmer weather just makes me yearn to do things with the gorgeously green, fatty fruit. Namely, guacamole. And not just any guacamole, but my Kickass Guacamole! Here's the recipe, direct from my cookbook and sure to kick your ass just as Mother Nature intended.
Yields 1½ cups
I’m not one to toot my own horn, but, toot, toot––this guacamole kicks ass. I really can’t take all the credit since Mother Nature did most of the work. Take some fresh ingredients, mash them up in a bowl, and have your way with them. Dip your chips, spread your bread, or throw a dollop onto Buddy’s Burrito Bowl. Buddy won’t mind. In fact, I know he likes a dollop every now and then.
3 ripe avocados
3 tablespoons diced onion
3 tablespoons diced seeded tomato
3 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon minced garlic
1 tablespoon minced jalapeño chile
Freshly ground black pepper
Here are Mother Nature’s instructions for making gorgeous guac. I am just the messenger. She said, and I quote, “Mash the avocados in a medium bowl with a fork. Stir in the onion, tomato, cilantro, lime juice, garlic, and chile. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.” Mother Nature cuts to the chase, doesn’t she?
Use within 2 days, as if that will be an issue.
Per 2 tablespoons: 86 calories, 1 g protein, 7 g fat (1 g sat), 6 g carbohydrates, 5 mg sodium, 17 mg calcium, 4 g fiber