Guac, guac, guac. Never enough guac. I wouldn't hate it if I had to live on a guacamole island and throw guacamole parties all day. For someone who can't even breathe around cilantro, I love all mexican food and guacamole is at the top of that list. All sans cilantro of course.

When people say they can't make good guacamole or don't know how, it sort of confuses me. This is possibly one of the quickest and easiest things to make. It's like making a salad: you throw it all in a bowl and mix. You don't need a mortar and pestle at all- I use a fork. The only tricky part is using ripe enough avocados so you don't break your arm trying to smash them.

Also, it irritates me when people say that guacamole is unhealthy or say it's a splurge food. What's unhealthy is the frequently-paired fried corn tortilla chips. Guac is not a low-calorie food, as avocados are not, but the only ingredients are vegetables! Just don't eat a whole avocado in one go. In lieu of chips, I like putting it on top of bowls, like my quinoa burrito bowl or even just on top of plain chicken to add some flavor and healthy fats. 

Guacamole

Ingredients

1 very ripe Hass Avocado
1/2 diced vine Tomato OR 6 or so Cherry Tomatoes
1/4 diced Sweet Vidalia Onion (you can use red/yellow/white onions- I like vidalia because it's adds some juice and sweetness in)
1/2 diced small Jalapeño Pepper
1 tbsp Lemon juice (1/2 a lemon will do)
Salt and Pepper to taste

*for you normal people, I guess you can use cilantro too...

Recipe

1. Mash avocado in a bowl with a fork to desired consistency.

2. Throw in all diced vegetables, lemon juice, and salt and pepper to taste.

3. Stir to mix. Tada!

*Best storing tip: Keep the avocado pit, and place it in an airtight container along with guac. Top with a bit of lemon juice, and press a bit of plastic wrap right on the surface of guac to lock out air. Refrigerate.

World's hardest recipe. Picture of finished guac is over at my quinoa burrito bowl recipe!