Happy summer everyone!
As I write this it is officially the summer solstice, the longest day of the year. Though we’ve already had a few beach days and a mini-vacation, I look forward to more. I’ve lived close to the coast my entire life, and I don’t think I ever realized how great that is. The sand in my car and the sticky sun screen is worth being able to stick my toes in the ocean pretty much whenever I want. It’s one of the only things that makes the humid, swamp-like summers here bearable!
With summer fun (and summer weather) comes summer food- BBQs, corn on the cob, sandwiches (with only a bit of sand) packed for beach lunches, chips and dip, berries, ice cream….and guacamole! It’s no secret: we (as in me and Lauren) LOVE avocados. I think it’s been an ingredient in about 50% of our recipes! It only seemed right that we finally post arguably the most classic avocado dish. Did you know guacamole dates back to the 1300s? The dish was a creation of the Aztecs of Mexico. Pretty cool, huh? And possibly even cooler (or warmer- haha), avocados are in season year round thanks to the climate in Mexico!
So this Classic Guacamole recipe can really be customized to your tastes, with the jalapeño being the most obvious ingredient to modify. Take it or leave it- totally up to you! What’s great about guac is that it can be used in many ways. Obviously as a dip, but you can also layer it in sandwiches, on burgers, or in tacos! It’s a great way to give an otherwise boring turkey sandwich a little summer fun 🙂
- 2 avocados, ripe
- 2 tbsp minced onion
- 1 tbsp lime juice
- 2/3 cup fresh tomato, diced
- Salt, dash
- Pepper, dash
- Garlic powder, dash
- 1 tbsp minced cilantro
- 1 tbsp seeded minced jalapeño (optional)
- Cut the avocados in half, remove the pit, and peel.
- Place the avocado halves in a medium sized bowl. Add all other ingredients
- Combine and lightly mash using 2 forks.
- Enjoy as a dip for chips, veggies, or as a condiment for wraps, burritos, and tacos!
- Recipe yields 2 cups of guacamole.
- Calories: 85, Protein: 1 g, Fat: 7 g, Carbohydrates: 5 g, Fiber: 4 g, Sugar: 1 g, Sodium: 24 mg, Saturated Fat: 1 g