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Guacamole

Cooking Matters
8 servings

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Steps

1. Peel onion and garlic clove. Rinse tomatoes.
2. If using, rinse cilantro. Pluck leaves from stems. Tear into small pieces.
3. Mince onion and garlic. Dice tomatoes into ¼-inch pieces.
4. Rinse lime and cut in half. In a medium bowl, squeeze juice from each half. Discard seeds.
5. Cut avocados in half. Remove pits. Using a large spoon, scoop out flesh and add to bowl with juice.
6. Add salt to avocado. If using cumin, add now. Mash well with a fork.
7. Add onion, garlic, and tomatoes to avocado mixture. If using cilantro, add now. Stir well.

Notes

Serve as a dip with Homemade Corn Tortilla Chips, whole grain pita wedges, or fresh veggies. Add ¼ cup serving of carrot sticks, broccoli florets, celery sticks, jicama sticks, or turnip sticks to have a full veggie component for snack. The lime keeps the avocados from turning brown. Keep in a sealed container in the refrigerator to maintain look and taste for a couple of days.

Ingredients

  • ¼ red onion
  • 1 medium clove garlic
  • 2 plum tomatoes
  • 1 medium lime
  • 2 medium, ripe avocados
  • ¼ teaspoon salt

Optional Ingredients:

  • ½ teaspoon ground cumin
  • ¼ cup fresh cilantro leaves

Materials

Cutting board, Measuring cups, Measuring spoons, Medium bowl, a Sharp knife, and a Spoon

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