|Mom’s minestrone soup = love|
So we’ve talked about my avocado obsession, right? I could eat them all day long. Not only are they delicious, but they’re so good for you, and there are a million articles about how they promote heart health, blood sugar regulation, even anti-cancer benefits! Also, according to this site, the avocado is “colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin.”, which totally makes sense. Ha. The Alligator Pear.
Anyway, this guacamole recipe is super easy and perfect with Pretzel Crisps, which we should basically buy stock in at this point, because we go through so many of them on a weekly basis. It’s also a great topper for turkey tacos, which are up next.
(serves 4 regular people, or 2 people who live in this house and really love guacamole)
4-5 cherry tomatoes, seeded and diced
1/4 of a large vidalia onion, diced
cilantro (approx. 2-3 tablespoons)
juice of 1 lime
kosher salt to taste
1. Peel and dice the avocados. I’ve found that an easy way to do this is right in the avocado half itself (see the dice in the avocado half in the picture above?). Then just run a knife around the edge and the diced pieces should kind of just squeeze out into the bowl. Mash this gently with a fork. As you add the other ingredients, the avocado will continue to get smoother, so it depends on how chunky you like your guac.
2. Add the lime juice (this will also prevent the avocado from browning) and the kosher salt, so the salt can kind of blend with the acid in the lime juice.
3. Add the diced tomato and onion (try to make these pieces the same size) and cilantro, mix everything together. Adjust seasonings and enjoy!
Incredibly, I have never been to the Scranton Farmers’ Market until this week. Holy crow, have I been missing out. Gorgeous produce, cheeses, meats,even flowers (!), all from local farms and farmers.
|Look at these Farmers’ Market tomatoes!! Gorgeous.|