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Yield: About 1 1⁄2 cups
Ingredients:
2 ripe avocados, peeled and cut into 1/2-inch pieces
2 tablespoons finely chopped yellow onion
2 jalapeno or Serrano chilies, stemmed, seeded and minced
2 cloves garlic, minced
2 tablespoons minced fresh cilantro
Juice of 2 limes
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1 teaspoon olive oil
Method:
- In a small mixing bowl, combine the avocado with the onion, chilies, garlic, cilantro, lime juice, salt, pepper and olive oil and mash with the back of a fork until mostly smooth.
- Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours. Serve with flaxseed chips or your favorite tortilla chips.
This recipe was featured on the A Healthy Change Episode of Emeril Green.
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