Guacamole Avocado
Avocados mashed by hand, not blended, with lemon juice, grated onion, fresh tomato and garlic powder.
To ripen avocados, seal them in a brown paper bag and leave on the counter for a couple days. Soften with your fingers before cutting. Add the seed back in to keep it from turning brown. Drop oil on top when storing. If making ahead, don't add the salt until just before serving. Use for dip or with tostadas.
Where this one came from
Nobody's written this one down yet.
Ingredients
- 2 large ripe avocados (or 3 medium)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 2/3 cup fresh tomato, peeled and chopped
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup grated onion
Directions
- Mash avocado with a fork. Do not blend.
- Mix in all ingredients. Cover and refrigerate.
Notes
Jot down what you changed or how it turned out. Saved in this browser, on this device only.