Easy Homemade Guacamole

We love guacamole!  The more garlicky, the better.

Whenever we have a nice, firm but ripe avocado in the galley, I use at least part of it in making up this tasty guacamole.

There are lots of guacamole recipes floating around and I think most of them have way too many ingredients.  I don't care for cumin in my guacamole, or tomatoes, or chopped onion, or peppers.  Mine has only 4 ingredients and comes together very quickly.

I assemble the ingredients in a bowl and then The Captain mashes them together for a couple of minutes, until a chunky, well-blended mixture results.  The smell of the garlic and the lemon or lime juice is wonderful.

Then I put the bowl into a plastic bag and place it into the fridge for half an hour or more, to let the garlic do its magic.

We like to have it spread on Wasa crackers, or enjoy it along with some fresh salsa as a dip for nachos.  It is also very good on omelets or in sandwiches, along with some tomato slices.

Do give it a try.  Don't let the simplicityof the recipe fool you.  It is delicious!  And you can easily double or triple, or even halve the ingredients.  As long as you use these proportions, you can make as much as little as you like.

Creamy Dreamy Guacamole

• 1 medium-large fresh, ripe avocado
• 1 Tbs lemon or lime juice
• 2 cloves garlic
• Salt to taste

1. Wash the avocado and remove the pit and peel  Place the flesh into a mixing bowl.
2. Add the lemon or lime juice to the bowl.
3. Peel the garlic cloves, and then smash and mince them.  Add to bowl.
4. Sprinkle a dash of salt onto the ingredients in the bowl.
5. Mash and blend the ingredients altogether until mixed but still a bit chunky.
6. Refrigerate for at least half an hour to let flavors meld.

The Points Plus count this dish relies completely on the weight of the avocado in it.  For these calculations, I am assuming that the net weigh of avocao flesh used to be 6 ounces.

Per complete recipe.

Weight Watchers P+ = 8.

Calories 289; Protein 4g; Carbohydrate 17g; Fat 26g; Fibre 9g.

If you do have leftovers, store them in the fridge for up to 2 days.  If the guacamole turns a bit brown from oxidization, just stir it again before eating.

This avocado is at its peak.

Put all ingredients into a bowl...

and mash till just chunky.



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