Sometimes, less is more. It just is. Now, I wouldn’t call myself a “simple” girl—I love to drape my limbs in bangles just as much as the next female, and my dear husband has informed me that I tend to overcomplicate things (that’s most women though, right?)—so I really can’t claim simplicity as a personal trait. But when it comes to some things, like food, for instance, sometimes, less… is just… so much more.
The perfect example of this is the fresh guacamole recipe I’m about to share with you. Simple, and yet at the same time, so deep and rich and lovely and delicious. Maybe you aren’t a big guacamole enthusiast. It’s okay. It took growing up for me to get into guacamole. Its green, mush-like appearance just never did it for me. But I tell you now, I’ve been baptized by guacamole and I’m here to proclaim the gospel of the green stuff. Just try it.
So here’s our lineup of ingredients: avocados, tomatoes, onion, cilantro, lime… oh, and some kosher salt. Kinda dropped the ball on including that one in the photo…
First, chop up your tomatoes and onions into small pieces. Then the cilantro. Chop that one up real fine-like.
Now, the avocados. Chop them in half, lengthwise, around the pit. Set the avocado down with the pit up, and whack your knife into the pit so it embeds itself in there. Give it a twist, and it’s free! Now don’t throw away that pit! We will need it later.
Then just take a spoon and scoop out the good stuff from the skin. Easy, right? But what am I saying… I’m sure I’m preaching to the choir here.
Place your avocado (…meat?) in a large bowl and mash it up with a potato masher. Work it, girl! (or guy..) Then add your tomatoes, onions, cilantro, and lime juice into the mix. Give it a stir and add kosher salt til it tastes good to you.
Once your guacamole is all mixed up, throw the pit back in there. It helps keep it from going brown. Now take a tortilla chip… and dig in! Would you judge me if I told you that sometimes this guacamole turns into our dinner?NOW, one little tip that has changed my life… IF by chance you have leftovers, spray the guacamole with a light coating of cooking spray. The oil will seal out the oxygen from reacting with the guacamole and keep it from turning brown. Awesome, right? Store it in the fridge and you’ll have delicious green guacamole the next day! Enjoy!