Source: Adapted from “The New Vegetarian Epicure” cookbook
I’ve had the pleasure a time or two to be on the receiving end of a few large grocery bags of avocado’s. My cousin has an avocado orchard in Southern California. She grows two varieties-the Haas and the Fuerte. Needless to say, when you’re given about 25 avocado’s, time is not on your side. Even if you aren’t so fortunate, this guacamole recipe is simply the best! Enjoy
|2 large ripe avocados||3-4 Tbs. thinly sliced green onions|
|2-3Tbs. fresh lemon juice||chopped cilantro leaves|
|salt to taste|
Cut the avocados in half lengthwise, to take out the pits, and scoop the soft flesh out into a bowl. Immediately add some lemon juice and mash the avocado with it. Add salt to taste, some thinly sliced green onions, and as much chopped cilantro as you like. Taste, and add more lemon if needed. Serve the Guacamole as soon as possible with corn tortillas or chips, and as a topping for tostadas.
Makes about 2 cups