Today’s post is SUPER short n’ sweet n’ simple n’ DELICIOUS!!
Anybody else an avocado freak???!! I love ’em. I love ’em. I love ’em!! ♥
I like them plain with a little salt, they are super yummy alongside eggs (a match made in heaven!), I love their creaminess in salads, they add a wonderful nutrition boost to smoothies and you can even use them to make sauces & dressings!
But my favorite use of the avocado is… you guessed it!… GUACAMOLE!
So I was totally hoping I’d be making this guacamole to bring to a Super Bowl party where I’d be rooting for the Arizona Cardinals.
Alas this is not going to happen. (BIG sad face!)
I am so bummed… but they had a good run this season and they’re still our favorite team! ♥
Of course now I’m at a complete loss of who to cheer for this Super Bowl 50. Well, that’s not exactly true. I’m a little bitter about the Panthers beating the Cardinals so I’ll probably cheer for the Broncos??
In any case, I am NOT at a loss for what appetizer to bring for the “big game”… this Guacamole of course!!
I can throw it together fast & it’s incredibly yummy.
This recipe works for one meal for six-ish people. I cut the recipe in half when making it for our little family because only my husband and I eat it (and sometimes one of our daughters) and guacamole doesn’t save too well. I love this because there’s no waste. We always manage to polish it off! If everyone in your family of 6 loves it then the recipe should work as is. I plan to double the recipe for Super Bowl!
I made the recipe super easy to memorize for you… all the measurements are similar!! (Lots of “1/4″s) ♥
Hope you love it as much as we do!!
- 4 ripe avocados
- ½ cup halved grape tomatoes (or substitute cherry tomatoes)
- ¼ cup diced red onion
- ¼ cup chopped cilantro leaves
- ¼ cup freshly squeezed lime juice
- ¼ tsp kosher salt + more to taste
- ¼ tsp cayenne pepper + more if you prefer more heat!
- Cut the avocados in half lengthwise and remove the seeds. Cut the avocado flesh three times vertically and four times horizontally. Peel off the skin or scoop out the chunks of avocado with a spoon. Alternatively you can peel the skin off the avocados first (or scoop them out with a large spoon) and cut them into large chunks on a cutting board.
- Place all the avocados, red onions, lime juice, salt, cayenne and tomatoes in a large bowl. Mash the avocados using a fork (or your "weapon" of choice). You can mash it really well or barely mash it depending on if you prefer it smooth or chunky. (I fall somewhere in the middle of this spectrum but tend towards "chunky" so I don't mash too too much!)
- Add in the tomatoes and stir gently to distribute them evenly throughout the guacamole. Taste and season with more salt as needed and more cayenne if you want more heat!
MAKE AHEAD: I would suggest making guacamole as close to serving it as possible and definitely the same day! You can cover it with plastic wrap and store it in the fridge, just be sure to press the plastic wrap down on top of the surface of the guacamole. This, along with the lime juice, will help keep it from turning brown!