As a recovering picky eater, there are a lot of foods I never tried until I was an adult (read “My Picky Eater Recovery“). Guacamole is one of them. But once I tried it, I was hooked. Now I make it once a week–and not just for taco night. I like having guacamole and tortilla chips on hand when I’m pulling together random odds and ends and calling it dinner. It’s filling, thanks to the heart-healthy fats in avocados. My kids still aren’t sold, but that’s okay. I have hope.
A lot of guacamole recipes are more elaborate than this one. Many of them include diced onion or tomato. This one is basic enough to throw together in a few minutes. If you have cilantro, chop up a handful and include it. If you don’t, no big deal.
- 1 ripe avocado
- Juice of ½ lime (or whole lime, to taste)
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- Handful fresh cilantro, chopped
- Slice avocado lengthwise all around and twist to open. Scoop out flesh into small bowl.
- Add lime juice, garlic powder, salt, and cilantro.
- Mash with potato masher or fork until well combined.
- Serve immediately. To store leftovers, press plastic wrap onto surface of guacamole (to prevent browning) and refrigerate.