Why is this guacamole different from all the others? Answer, it has the perfect balance of chunk and smooth, the perfect blend of wild and tamed, the perfect combination of flavor and its hearty enough to satisfy my vegan gut.
What you will need:
- 2 ripe hass avocados
- 2 large limes
- 1 medium tomato, half chopped, half diced
- 1 medium red onion, half chopped, half diced
- 1 teaspoon salt, or to taste
- 1/4 cup diced *cilantro (optional)
problem? Well, not for the ones who love it, like my vegan gut. But, if you hate it, don't use it. Although it really does add so much, it's not a make or break ingredient. Now, on the other hand, if you don't like avocado, Houston, we have a problem.
- Mixing Bowl
- 2 soup size bowls
- Strong fork
- Hand blender (optional)
- Cut both avocados in half longways. remove pit. (1)
- With a smaller spoon, scoop each avocado goodness into two separate bowls.
- Roll lime on hard surface for a few seconds to get the juices flowing. (2)
- Squeeze half lime on top of scooped avocado in each bowl. (3)
- Using a strong fork, mash one avocado until its thick and chunky.
- If using a hand blender, puree the other avocado until it's smooth with no lumps. If you're not using a hand blender, with a strong fork, mash until it's as smooth as possible. (4)
- Cut the tomato and onion in half one at a time. Chop one side, and dice the other. (5 & 5a)
- Place the chopped tomato and onion with the mashed avocado.
- Place the diced tomato and onion with the smooth pureed avocado.
- Dice the cilantro, if using, as finely as you can with a knife or food processor. Set aside.
- Move everything into one large mixing bowl. Add the cilantro, if using, salt, and squeeze one more lime into the mixture. Mix gently for about a minute. (6)
- Let sit, covered at room temperature for an hour. This will settle all the flavors. Enjoy with baby carrots, sliced cucumbers or add to any sandwich or wrap. Keep refrigerated, and mix if any brown discoloration should appear.
(see the difference)