Ingredients
3 - 4 ripe avocados
3 tbls lime juice
1/4 cup diced red onion
1 large garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 medium tomato, seeded & diced
Directions
Cut the avocados in half and remove the pits, saving one. Without going through the skin, (yours or the avocado’s) slice avocado flesh vertically then horizontally and then, using a spoon, scoop the flesh out of their shells into a medium bowl. See pictures below. If you don’t feel comfortable slicing the avocado in its “shell”, scoop it out first then dice. Resist the urge to mash!
Immediately sprinkle the lime juice over the avocados - this will prevent them from turning brown. Stir in onion, garlic, salt, and pepper and toss well. Add the tomatoes. Mix well and taste for salt and pepper.
If storing in the refridgerator before devouring, place saved avocado pit in the center of the guacamole and cover with plastic wrap. This helps prevent browning. Remember to remove the pit before serving.
3 - 4 ripe avocados
3 tbls lime juice
1/4 cup diced red onion
1 large garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 medium tomato, seeded & diced
Directions
Cut the avocados in half and remove the pits, saving one. Without going through the skin, (yours or the avocado’s) slice avocado flesh vertically then horizontally and then, using a spoon, scoop the flesh out of their shells into a medium bowl. See pictures below. If you don’t feel comfortable slicing the avocado in its “shell”, scoop it out first then dice. Resist the urge to mash!
Immediately sprinkle the lime juice over the avocados - this will prevent them from turning brown. Stir in onion, garlic, salt, and pepper and toss well. Add the tomatoes. Mix well and taste for salt and pepper.
If storing in the refridgerator before devouring, place saved avocado pit in the center of the guacamole and cover with plastic wrap. This helps prevent browning. Remember to remove the pit before serving.
