This simplified recipe was designed to take one guacamole and make a quick and simple dip, or spread. Avocados are versatile because they freeze well. This means you can create a Guacamole base and refrigerate or freeze later use. As a precaution to avoid oxidation, we recommend you use lemon juice. Use the juice one whole lemon per avocado.
When creating the guacamole base for later use, omit the fresh ingredients like onions and tomatoes. You can now keep the Guacamole base in the refrigerator for at least three days or keep it frozen for months. Once you are ready to use the Guacamole base then add the fresh ingredients and serve.
This Guacamole recipe was designed to be used as a dip, but it also makes a rich, creamy, salad dressing. As a dressing, we will thin out the recipe with more lemon or lime juice, or water.
1 avocados
Teaspoon of dried parsley
Juice of half a lemon or a complete lime
Optional a sprinkle of granulated garlic
Optional salt and pepper to taste
6 or 8 finely diced cherry tomatoes
1 to 3 green onions
To scoop out the flesh of an avocado, cut the fruit lengthwise around the pit and then using a shape knife carefully insert into the pit. Gently twist the knife in order to easily remove the pit. Use a small spoon to scoop out the flesh.
Mash the flesh with a fork.
Stir in the other ingredients.
You may refrigerate the Guacamole for later use, but use a layer of plastic wrap or wax paper touching the guacamole surface to make an airless film and prevent the browning air contact would result in time.
Creamy, rich, delicious as a condiment, spread or dip, try our version of the traditional chickpea 'Hummus'.
Wish to add a spicy component to your pantry try our 'Jess Hot Sauce'.
Bulgur Tabbouleh, Couscous Tabbouleh, Spelt Tabbouleh, it is all the same recipe. You are only changing the type of starch used.
