August 30, 2014
Are you sick of my avocado videos yet? Wait — don’t answer that! This latest video is worth the watch, I promise. It’s a simple game-changing tip on how to store guacamole and keep it green. No more brown guacamole for you!
With the kids back in school (hallelujah!) we’re back to the come- home-crazy-hungry days. With this tip, I can make a batch of guacamole in the morning and have it ready to go for a snack when they walk in the door famished. Since we all eat with our eyes first, the bright green is hard to resist.
Since we’re talking guacamole, I’ve added my favorite recipe here, Naked Guacamole. I save the onions, jalapeños, and tomatoes for the salsa and stick with the bare basics here. This crowd pleaser is the perfect match for my mahi mahi tacos or your fave tortilla chip. Now, that you know the best way to keep your guac green, you won’t be furiously mashing those avocados as your guests arrive for a Labor Day BBQ.
Add a little water to the top and it’s ready for the fridge.
Serves 4
2 ripe avocados
1/2 garlic clove, minced (I like to use my microplane grater)
1 teaspoon lemon juice
1/2 teaspoon sea salt
Cut avocados in half. To remove the pit, strike it with a sharp knife and twist (the pit should pop right out). Score meat of avocado like a grid to create little squares, and scoop out with a spoon.
In a bowl, mash avocados with a fork or whisk, then add garlic, lemon juice and salt. Taste for seasoning and garnish with cilantro leaves. It’s ready to serve or store.
