Dr. Padma Garvey
The plant-based Doctor Mom
Super fast, no chopping required version:
To say that my family loves guacamole is an understatement. My kids could and would eat it every day. If we make a batch, there is a feeding frenzy that arises around the bowl. They eat it with chips, the put it on their morning bagels, they put it on their veggie burgers, and their morning veggie quesadillas. Now my regular recipe, which is posted, is fairly easy to make, but it does require chopping all the ingredients. I may not have enough time to make a fresh batch in the mornings on a work day. But I found a way to make guacamole that smells and tastes amazing. It took me under a minute.
I always have ripe avocadoes handy. Take the pulp of two ripe avocadoes and place in a bowl. Add several dashes of salt, onion powder, garlic powder, red chili powder, dried cilantro, and lime juice. Mix well. Viola!! It is amazing and really fast. My husband is even making it for himself to put on his bagels.
Gaucamole Tradional version
Take the pulp out of three ripe avocados (California avocados are usually what are available). You can use Haas avocados also. They are much larger than California avocados so you probably only need one. To remove the pulp, you take a large knife and cut through the avocado all around. There is a large seed in the middle. You cut your knife around the seed. You twist the two halves apart. One half will have the seed in it. Take you knife and gently but firmly hit the seed and twist. The seed should come off easily. You scoop the pulp out with a spoon into a bowl. Mash the pulp with a fork or your hand.
To the bowl, add one small finely chopped red onion, two finely chopped jalapenos, half a ripe tomato chopped, two cloves of garlic crushed, 1/3 cup of finely chopped cilantro. Mix well. Add salt and lime juice to taste.
Eat with tortillas or assorted fresh vegetables including jicama. Jicama is crunchy and slightly sweet. Cut it into sticks to dip into your guacamole.