Simple Avocado Guac

My guacamole has only five ingredients, reuses the avocado spoon for mixing, and creates only three dirty dishes (knife, spoon, bowl). Serve this with any meal as a topping, the replacement for a different fat, or in side bowls with chips. It is versatile and satisfying.

Do not process the avocado in a metal bowl, this will affect its oxidization and color

I love avocado. It is a creamy, (healthy) fatty, colorful addition to any meal. Cheese is inexpensive in a meal, but swapping this for an avocado allows you to avoid the extra saltiness and saturated fat. The proportions in the following recipe can be adjusted to taste, but I advise against skimping on the lime juice. If the kitchen only has lemon juice, it will work too. Cut the avocado and add directly to a glass bowl (a metal bowl will cause it to brown more quickly). This can be prepared right up to serving time. It tastes better if it sits salted at room temperature for a little while, but it is also delicious freshly mixed and cold. Seal the guacamole by covering tightly with wrap. The addition of vinegar keeps the guac bright green into the next day, but this dish shouldn't last that long.

Supplementing the citric acid source with some vinegar helps make the avocado creamy, and whisking the salt and liquids before mixing in avocado helps to distribute it quickly on all the exposed fruit.

Note: picture includes turkey. There is no turkey in this guac. We had this on turkey Reuben sandwiches (not Rachel sandwiches)

Simple Avo Guac

Ingredients:

• 2-4 avocados, medium-sized and ripe

• 3-4 limes, about 4 T total

• 1 tsp cumin

• 1 tsp salt

• 2 tsp vinegar (white wine or apple cider preferred)

Directions:

1. In a large glass bowl, whisk lime juice, salt, and cumin until well mixed

2. Halve the avocados by cutting lengthwise (starting at the stem end), lining up your cut to prevent a thin sliver of skin from getting in the mix. Cupping the avocado in both hands, twist sides in opposite direction to pull fruit from pit. If everything was lined up, they should release easily. Remove the pit and cut avocado, still in skin, in a thatched pattern with the same knife. Do not pierce the skin.

3. Scoop avocado from skin with a spoon, directly into juice, and mix, cutting up larger pieces with the side of your spoon, until the juice starts to cream with the avocado.

4. Sprinkle with vinegar, additional salt to taste, and mix again until larger chunks have broken down. If the guac looks scoopable with a thin chip, it's mixed.

5. Serve immediately or refrigerate, tightly covered with wrap and no air between.