Several years ago, I made this guacamole for some college friends who joined me at my parent’s home for Labor Day weekend at the beach… and I will not lie, I was totally trying to impress my crush. You know, I had to show him I was the kind of girl he could really eat dinner with every night for the rest of his life. Well, it worked. Aaron proudly tells our friends that he fell in love with me the night he ate my guacamole and decided then and there that he wanted to marry me. Little did we know there would be several years of dating, deployment, dating, breaking up, dating, proposal, engagement, etc., between here and there, but we are now married and enjoy inhaling guacamole as often as I can justify purchasing avacados. Which, you know, isn’t that difficult.
2 Hass avacados
juice from half a lime – or a 3 squirts from a jar. I won’t tell on you.
1 small clove of garlic, minced – or a teaspoon from a jar. No judgment.
1 scallion, sliced thinly
1 T olive oil
Mash all ingredients together and add 1 small tomato, diced. Enjoy plain with tortilla chips or offer it with salsa and sour cream for an appetizer spread.
I usually mix this up a bit – sometimes I leave out the tomato, use lemon instead of lime, or a dice a leek for the scallion, depending on what I have on hand. You can always use a teeny bit of onion in place of the scallion, just be sure to chop it up really small. Unless you like it spicy, in which case you should totally keep that onion chunky and make the recipe your own!