Guacamole for breakfast, lunch or dinner!
The possibilities are endless.
Guacamole on an omelet or just on top of scrambled eggs….delish.
Have you ever tried Guacamole on top of a salad instead of dressing? It’s so good.
Can you imagine the deliciousness of guacamole in a grilled cheese sandwich?
And with Mexican food; on tacos, tostados, with taquitos, and of course with nachos or tortilla chips, you name it, guacamole is ultra tasty.
Here’s a simple and quick recipe for guacamole that’s a serving of 3 but after taste testing, it may be more like a serving for 2.
It’s best when made right before serving so the color is nice and bright.
But the lime juice does a good job of preserving the color if made a little bit ahead of serving time.
Let’s check out the ingredients:
Avocados, Red Onion, Tomatoes, Lime, Jalapeno Pepper, Cilantro and Salt.
Here’s how to make it:
Cut each avocado in half and remove the seed.
Scoop out the avocado……
…..and add to a medium size bowl.
Smash the avocado with a fork……..
….leaving some bite size pieces.
add the juice from a lime.
Mix the lime juice in with the avocados.
Cut the tomatoes in half and remove the seeds.
Chop the tomatoes and add them to the bowl.
Then chop the red onion,
and add them to the bowl.
Next, chop the cilantro,
and add it to the bowl.
Remove the seeds from the jalapeno pepper (unless you prefer more heat).
Chop the jalapeno pepper and add it to the bowl.
Add the salt,
and mix the ingredients together.
Garnish with grated parmesan cheese (optional).
Serve chilled or at room temperature.
It’s so good that you might want to eat it with a spoon….
Yield: Serves 3
3 whole ripe Hass Avocados
1 whole Lime
3 Roma Tomatoes (or 2 medium size regular tomatoes)
2 tablespoons chopped Red Onions (heaping)
2 tablespoons chopped Cilantro (heaping)
1 Jalapeno Pepper (or 2 if you like more heat)
4 dashes of Sea Salt (or salt to taste)
¼ teaspoon grated Parmesan Cheese for garnish (optional)
Cut each avocado in half and remove the seed. Scoop out the avocado and add to a medium size bowl. Smash the avocado with a fork leaving some bite size pieces.
Add the juice from a lime and mix together. Cut the tomatoes in half and remove the seeds. Chop the tomatoes and add them to the bowl.
Then chop the red onion, cilantro, and jalapeno pepper (remove the seeds unless you prefer more heat), and add to the bowl. Add the salt and mix the ingredients together.
Garnish with grated parmesan cheese (optional). Serve chilled or at room temperature.