Once a regional delicacy, guacamole is now popular across the country. Don’t worry too much about the considerable fat in avocados—it’s primarily monounsaturated and polyunsaturated fat. Be sure to use ripe avocados. For a real treat, substitute the juice of key limes, the small, flavorful south Florida variety, for that of the lemon juice. If you like your guacamole salad spicy, serve it with a hot salsa or 1/2 teaspoon of seeded and chopped jalapeño pepper. To make about 1 pint of dip, omit the salad greens.
Recipe information
Yield
serves 2 as a main course salad or 4 as a side salad.
Ingredients
Preparation
Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon. Combine with the lemon juice and salt in a bowl and mash. Add the green onions, and, if desired, tomatoes and cilantro. Press in the garlic. Chill in the freezer for 10 minutes. Mound the greens on 2 large or 4 small salad plates, and top each with guacamole.
