I tell people my favorite “fast food” is to get a “just -right” avocado, opened up,  seed removed,  and  the insides mushed up with a fork, a spritz of  lemon juice, salt and pepper and sometimes salsa added. 

Then I dip into it with corn chips. Clean up is as simple as throwing the hulls away and putting the fork in the dishwasher.  For those of you who want  to put a little more energy into your avocado, here is a good recipe for guacamole.  You can use this for a snack, as a great little dish to take to a pot luck or go whole-hog and make up a batch of quesadillas of your choice and slather them with the guacamole.  

6 avocados
1/2 cup minced red onion
1/2 cup chopped fresh cilantro
1/4 cup minced, pickled jalapenos (optional)
2 Tbsp. fresh lime juice
1 tsp. honey
1 Tbsp. ground cumin
2 tsps. finely minced fresh garlic
salt and pepper to taste.

Remove avocados from their shell and place in a large bowl.  I find it easiest to do this by cutting the avocado in half, removing the seed, then using a large spoon to scoop out all the meat. Be sure and scrape out every bit!  Mash the avocados to your desired consistency.  I use a potato masher if I’m doing a number of avocados. And because I like a chunky consistency.) Stir in the rest of the ingredients, mix well  and serve immediately.  I’ve been told  putting the avocado pit into the finished guacamole, will keep it from turning black but I’ve never had much success with that.  I make sure to keep it well covered to prevent it from turning black but, really, it should be eaten asap.  

Dunham's Sports

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