Chunky Guacamole
8/05/2013
I love avocados! They are just so versatile. They can be used as a vegan substitute for milk and cream in recipes with success. In fact, I have a recipe for a vegan orange chocolate mousse that uses avocado and is delicious. I'll post about this later. I use avocados at breakfast with an egg, tomato and sausage scramble. They are wonderful additions to sandwiches in place of mayo. The options are almost limitless. I make this guacamole or variations of it sometimes with black beans, sometimes with roasted sweet corn or just the plain ole recipe which is anything but plain. It's a great party pleaser, appetizer or afternoon snack.
Chunky Guacamole
Ingredients
4 ripe Haas avocados
3 Tbs freshly squeezed lemon or lime juice
1 jalapeno diced (seeds and membrane removed)
1 shallot minced
1 large garlic clove minced
1 tsp kosher salt
1 tsp freshly ground black pepper
1 medium tomato, seeded, and diced
1/2 bunch cilantro chopped
Directions
Cut the avocados in 1/2, remove the pits, and using a large spoon, scoop the flesh out of their shells into a large bowl. Using a sharp knife, slice the avocados in the bowl until they are diced about 1/2 in chunks. Add the lemon or lime juice, jalapeno, shallot, garlic, cilantro, salt, and pepper and toss well. Add the tomatoes. Mix well and season with more salt or pepper to taste.
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