This time of year Mr. Mooncat and I don't really like to eat a heavy dinner. (This also translates to "I" don't like to spend a lot of time in the kitchen when we're dealing with temperatures in the high 90s, low 100s!) We tend to either snack or just have an appetizer instead of an actual main course.
My favorite guacamole recipe is a bit of a hodgepodge of several I've come across over the years. I play around with it quite a bit, but this one seems to be the hubby's favorite, so we stick to it - the fact that it's easy helps.
image courtesy of Knorr, Inc.
Makes 4-6 servings.
4 Large Avocados
3 Roma Tomatoes, diced
1 Red Onion, medium - diced
1 Fresh Lime, juiced (lemon can be substituted if desired)
2 TBsp chopped Cilantro, fresh preferred
2-3 large cloves finely chopped fresh garlic
1 pinch sea salt (optional)
1 pinch coarse black pepper (optional)
1 tsp extra virgin olive oil (optional)
In a large bowl, mash avocados and lime juice (& optional salt). Add in the tomatoes, onion, garlic and cilantro. Finally stir in the pepper and (optional olive oil.)
I like to cover this and chill in the refrigerator for 2-3 hours before serving, but it can be served right away if desired. I think the flavors tend to be better blended if you wait though.
1 pinch sea salt (optional)
1 pinch coarse black pepper (optional)
1 tsp extra virgin olive oil (optional)
In a large bowl, mash avocados and lime juice (& optional salt). Add in the tomatoes, onion, garlic and cilantro. Finally stir in the pepper and (optional olive oil.)
I like to cover this and chill in the refrigerator for 2-3 hours before serving, but it can be served right away if desired. I think the flavors tend to be better blended if you wait though.
