A Cinco de Mayo, must: Guacamole
No surprise here: I make ALL of my dips, spreads, sauces, and dressings from scratch — OUTSIDE of the Box. They are simple to make and the taste is sooooooo worth the small effort.
To celebrate, Cinco de Mayo…Here’s a simple, delicious Guacamole recipe that will please any crowd — from my cookbook — Shop, Cook, Eat: Outside of the Box.
Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley
60 simple, delicious, healthy recipes
Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper (more if you like it spicy)
1/4 medium red onion, diced
1 Roma tomato, seeded and diced
1 big handful fresh cilantro leaves, finely chopped
Baked Tortilla Chips, (page 47) for serving, optional
Halve and pit the avocados, then scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients and gently fold everything together.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate for at least an hour before serving.