I grew up with a father who made the best guacamole. Every month or so we would sit down to a big pan of nachos loaded with peppers, olives, scallions, cheese, and beef. The nachos were good, but the guac is what I was after. Soft, creamy bites of green goodness. He never made enough – two avocados for four people to share did’t cut it when I could have easily had two to myself, but I was good about sharing.
Today, I prefer my guacamole a little simpler than my dad makes. His is loaded with tomatoes, onions, and spices. I’d rather let the avocado shine by adding only a few simple ingredients. This recipe will serve two (or one greedy guac lover). Multiply it as needed.
When you buy avocados make sure you buy the darkest ones you can find, and make sure they’re still firm. If you buy the soft ones, chances are you’ll get them home and they’ll have brown spots on the inside when you cut them open. Let them sit a day or three on the countertop to soften a bit.
1 Ripe Avocado
1/8 Tsp Salt
1/2 Tsp Lemon Juice
Dash of Ground Pepper
1. Cut avocado and remove the pit. With a spoon, scoop out the avocado into a bowl for mashing.
2. With a fork or pestle, mash avocado slightly. Add salt, pepper, and lemon juice to the avocado and continue to mash until there are only a few chunks of semi-whole avocado.
3. Taste. My husband likes a lot of salt and I’d rather not go heavy on the salt so keep adding salt, pepper, and lemon juice a dash at a time until the guacamole is seasoned to your liking. Consider what you’ll be enjoying the guac with (salty chips or spicy tacos) when seasoning.
This is so quick and easy to make. I always make sure to have an avocado or two in the house at all times. This is also a great food for infants who haven’t quite mastered whole foods yet. My daughter loved munching on guacamole and plain mashed avocado when she was an infant.