Sunday, June 29, 2008


3 avocados

1 tablespoon lemon or lime juice

1/4 tsp garlic powder

¼ tsp salt

1 tbs chopped cilantro

Optional Ingredients:

1/2 cup diced tomato

2 tbs finely chopped red onion

Serves 4

Avocados are one of my favorite things to eat. They are creamy, low in saturated fat, and absolutely delicious with tortilla chips, or your favorite Mexican dish. If you're like me, and don't live in Hawaii or California, good avocados can sadly be very hard to come by. I often find that the avocados in my grocery store are hard as rocks, but with a little patience and a brown paper bag a beautiful ripeness can be achieved. Just toss them in a bag and place in a window sill for a day or two and your avocados will soften nicely. Note, no substitutes here, the bag has to be brown paper. Here is one of my favorite avocado recipes.

Start by cutting the fruits (yep, it's not a vegetable) in half and scooping the insides into a bowl.

To continue, add lemon juice and garlic powder and mash the avocado until smooth.

Next, finely chop the cilantro and Mix into the dip. Season to taste with salt and pepper.

If you'd like to kick this simple dip up a notch, add in 2 tablespoons of finely chopped red onions, and a 1/2 cup of diced tomato. Sooo good!

Note this recipe should not be made too far in advance because the avocado will begin to discolor after an hour or two from exposure to the air. Legend has it that if you save the pit in the dip, the avocado will retain its color longer, I'm not so sure this isn't just an old wives tale. Anyone tried it?

1 comment:

Heathercicle said...

I'm going to try this recipe this weekend! Also, I do believe the avocado pit suggestion is just a wives tale as I've kept halves of avocado in the fridge, pits included, in zip-lock baggies. The area around the pit and along the edges always seem to go brown first!