By August 16, 2011Sauces, Sides, Vegan Recipes


5.0 from 1 reviews
Prep time
Total time
Its fiesta time! Grab yourself a margarita girlfriend! You deserve it! Use this guacamole when serving nachos, taco salad, tacos, burritos or haystacks!
Recipe type: Dip
Cuisine: Mexican
Serves: 2
  • 2 large ripe avocados
  • 3 Tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp onion
  • ¾ tsp salt
  1. Cut avocados in half and remove the pits.
  2. Scoop avocado from peel with a spoon.
  3. Transfer to a food processor and process until smooth. (if you do not own a food processor, mash with a fork)
  4. Stir in lemon juice, garlic powder, onion powder and salt.
HINT: When storing the guacamole, place a pit in the center and cover with plastic wrap pressing it down into the surface to prevent browning. When storing an avocado half, leave the pit to minimize the browning.
Why does this work you may ask? Well There are two culprits in the browning process; the enzymes in the avocado (which makes it a great mask for your face!) and the oxygen in the air. The pit and plastic wrap physically block air from oxidizing the guacamole.


Order Edgy Veg Cookbook

One Comment

Leave a Reply

Rate this recipe: