I went through a phase where I would only make guacamole in the summer. Don’t ask me why – I’m far from a locavore – but for some reason guacamole just didn’t seem like winter fare. Fast forward three years and I could not only eat guacamole winter, spring, summer or fall — but I could eat it for breakfast, lunch or dinner.
Guacamole is a Mexican-inspired dish made from mashed avocado, onion, cilantro and lime. I like a little bit of tomato in mine, sprinkled with cumin, salt and pepper.
You can mash the avocados to the consistency of your liking; some prefer a creamier dip and others – like me – prefer it with thick chunks of fresh avocado.
- 2 whole avocados, cored and diced
- ½ medium red onion, chopped (a little less than ½ cup)
- 1 small tomato, diced and seeded
- 2 Tablespoons fresh lime juice
- 2 Tablespoons cilantro, finely chopped
- Salt and pepper to taste
- Slice and remove the seed from the avocado. Mash the avocado fruit in a small bowl, until you achieve desired consistency. Add chopped onion, tomatoes, lime juice and cilantro. Stir to combine and season with salt and pepper, to taste. Garnish with additional cilantro, if desired. Serve with tortilla chips, pita chips or as a side dish to your favorite Mexican dish.