Guacamole, anyone? I made a whole huge bowl of this, and it was gluttonously consumed by my favorite housemate, Jen (who is a flexi-tarian, by the way and often eats veggie!) Here you go:
One avocado is a good enough portion for one person. But here’s how I made it:
Find 5-6 ripe, on the brink-of-destruction avocadoes. You can tell the ripeness of the avocado by pushing on the top, slim, end. If it is very squishy but not yet mush, you’re in the right area. It should also have surpassed the light-green outer shell color into a dark forest-green color. A normal avocado for salads and sandwiches should be a bit firm, but not hard, and a medium shade of green but NOT light green!
Once you have your babies, cut them in halves with a knife and scoop out the insides with a spoon into a bowl. (Not the stone, though. It’s not good for swallowing in any capacity!)
Use a fork to break them apart, but do not turn them into cream!
Dice two beautiful, red, tomatoes and throw them in.
How much garlic is too much garlic? I like lots, so I pressed two whole segments in. If you’re not a fan, half a segment to a segment will do. Alternatively, if you do not have a garlic press, use garlic from a jar or finely chop and throw in.
Mix like a banchee with your fork or get hardcore with a potato masher. Depending on what texture you like, you can stop when it is a half cream / half chunky mixture or completely obliterate the avocadoes as to only feel tomatoes.
This was the end to my fresh recipe, using limited extras for flavouring because I enjoy everything raw! But if you like, you can throw in:
A squirt of lemon or lime juice
A bit of salt and black pepper
Chopped onion or chili
Virgin olive oil
This piece of work lasts anywhere from 1-3 days in your frige, so EAT IT!
Love,
Shannon
London's turning Veganese, I really think so. 