Recently I posted a recipe for an Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise, in which I mentioned that I eat a lot of avocados. In fact there are always 4-5 avocados in my house, some in the crisper bin of the fridge, others ripening on the counter top.
Besides eating avocados as a snack, I find that when I am at a loss for a vegetable side dish or when I am rushed, stressed or busy, an avocado comes in really handy (not to mention delicious and also healthy). Just peel and cut it up and serve with anything: chicken, beef, eggs, whatever. Maybe sprinkle a little lime juice on top.
But of course, as I mentioned in that previous post, there's always Guacamole! One of the tastiest, easiest, well-loved dips there ever was.
Here are some ideas for guacamole in addition to serving it with chips:
1. spread on top of toast for a sandwich (by itself or with tomato slices, chicken or turkey)
2. use instead of ketchup for burgers
3. use to replace the butter on a baked potato
4. tuck inside eggs within an omelet
5. stuff inside hollowed tomatoes
Here's my easy recipe for guacamole. It will take you far.
- 2 medium avocados
- 1 large tomato
- 1 small serrano chili pepper, deseeded and chopped
- 1 medium clove garlic, finely chopped
- 2 teaspoons chopped fresh cilantro, optional
- 3 tablespoons lemon or lime juice
- salt to taste
Peel the avocado and scoop the flesh into a food processor (or bowl or molcajete). Chop the tomato and add the tomato pieces, chili pepper, garlic, cilantro, if used, juice and salt to taste to the food processor. Process to desired texture using pulse feature (or mash with a fork or tejolete).
Serve with corn chips.
Makes about 2 cups