Friday, June 3, 2011



1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or Balsamic vinegar


Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely. Mix in remaining ingredients
Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving

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