This week it’s rainy and miserable. Which matches my mood. But last week, oh man. Last week was glorious and sunny, which certainly matched my mood as a had a few days off for some R&R. On one of those days I did something SUPER exciting in the morning, which I can’t tell you all about yet… but I will soon enough! That same afternoon I spent planting my garden while it was a beautiful 70 degrees and sunny outside. Oh how nice.
And washed it down with my favorite summertime beverage:
My guac recipe after the jump. It’s easy, quick and a crowd-pleaser, I promise.
This recipe will make a very generous serving for one person, or a tasty appetizer for two. I ate the whole thing myself, but felt a bit guilty after. It depends where you fall in the “are avocados healthy debate,” and factoring in whether you think this is an acceptable serving for one, (especially since it may be better for two.) In any case, double/triple the recipe as needed for groups or parties. Avocados turn brown quickly, so its best to make it the same day you’ll be serving it, as close to serving time as possible.
You’ll need a few fresh ingredients :
- 1 avocado
- 1/2 small white onion, diced very small
- 10 -15 leaves of cilantro (just a few pieces from the bunch – not the whole bunch shown here.)
- 1 small Roma tomato diced very small
- Juice of 1 lime
- Garlic salt, to taste
- pinch of sea salt, to taste
- Optional: 1 jalapeno chopped small
Directions: Be sure to select an avocado that’s soft, but not TOO soft. Cut open the avocado and scoop out the center, all the way to the skin. Tear a few cilantro leaves (10 – 15) off the bunch, chop fine and add to avocado. Add diced onion, tomato, lime juice, and a bit of garlic salt and sea salt. And jalapeno, if you’re adding them.
If you have one of these nifty mortars, you can mix it together and small the avocado in here. (I added one to the registry!!!) If you don’t have one, you can use a regular bowl and the back of a spoon – that will properly mash the avocado so you can mix it with the ingredients. Add more cilantro, garlic salt or sea salt to taste.
Enjoy with chips and a cold beer!
We linked this recipe up to Southern Hospitality’s spring/summer recipe party!