avocado salad dressing I made and today I made up a quick batch of guacamole for our cocktail time snack. (Check out the salad dressing post for how to ripen avocados).
This is super easy, very tasty and satisfying. You can use fresh deli salsa in place of the tomatoes and onion if you'd like. Just be sure to drain it really well. I keep the seed from the avocado in the container to help keep oxidation at bay (it doesn't hurt anything if it oxidizes, but it is more appealing to have nice bright green/yellow guacamole rather than dull brown).
BTW, I had this cilantro for over 2 weeks. I kept meaning to use it but... I clipped half an inch off the bottom of the stems and stuck the rest in a glass of water in the fridge and changed out the water every 4-5 days. This works well for most herbs, especially if they are pretty fresh when you get them.
Makes about 1 1/2 cups of guacamole. For 1/2 cup, 115 calories, 9 grams fat, 9 grams carbs, 2 grams protein
1 medium, ripe avocado
1/2 cup finely diced red onion
1 medium tomato, diced, squeeze out liquid
2 TBSP chopped cilantro
1 1/2 TBSP fresh lime juice (off our tree of course!)
1 tsp kosher salt
1-3 drops of hot sauce (optional)
Remove the meat from the avocado and chop or mash depending on the consistency you like.
What favorite snacks are you making these days?