Avocado has long been my food texture nemesis… squishy, fatty, ooky, blech.
Back in April, my Master Composter class got together to make a lasagna-style compost bed at a local community garden and a bunch of my classmates brought food for lunch. So, as I was loading a plate with pasta salad and cookies and whatever else, I saw someone had brought guacamole and, not wanting to hurt anyone’s feelings, I scooped some onto my plate.
I took a bite (hoping not to visibly grimace) and… it was good. Like, really good. So good, I did something I don’t think I’ve ever done before: I asked my classmate for her recipe. I’ve made it twice already in the past month and I kinda already want to make it again. Like right now.
What follows is the recipe my compost classmate Lucy generously shared with me (with a few additional suggestions by me):
Combine the following:
– 5 avocados
– 1/4 red onion
– 3tbs of fresh cilantro
– 1 plum tomato
– fresh juice of 1 lime (some one told me their secret was extra lime juice, so I put a whole bunch)
– Himalayan Pink salt (sea salt is fine)
– fresh ground pepper
I use four avocados, because the local market sells bundles of 4 for cheaper than buying them individually and I use two plum tomatoes because I really like the tomatoes in it. Depending on how juicy the limes are, I sometimes end up needing two instead. Oh, and about a half-teaspoon of cumin in this is good too but then again, I like cumin in almost anything. True facts.