Haley’s Garlic & Lime Guacamole

As the recipe name tells you, this is my daughter Haley’s recipe for a superb guacamole. She throws this dip together pretty quickly for a snack with plenty of tortilla chips.

All I have to do is leave some avocados and limes on the kitchen table… she cannot resist the lure of the lovely green.

Though this is a simple guacamole comprised of only four ingredients, it has a bright and vibrant flavor thanks to plenty of lime juice and minced garlic.

I have nothing against guacs with diced tomatoes or minced onion… in my opinion the only bad guacamole is a bland guacamole!

And Haley’s guacamole is to die for. 

Fewer ingredients makes for speedy prep, and speedy eating, too… by Haley. Seriously: the last time she made a batch I managed only to get a teaspoon-sized taste before she got the rest. Hey, I understand the notion that the chef gets first dibs of course, but come on girl! Give me some guac! 

Haley's Garlic & Lime Guacamole

Course: Appetizer

Cuisine: Mexican, Savory

Servings: 2 cups

Author: Nancy Mock

As I mention below, use just-ripe avocados in this recipe. The skin will be greenish-brown and the flesh should yield a little when you press on it. Beware of avocados that look almost black and that cave in when you press them. Sometimes grocery stores put a "ripe" label on these to try to sell them, but the flesh inside will be streaked/splotched with brown and look rather gross. If your avocados are rock-hard (under-ripe) put them in a closed paper bag for a day or two, and they should ripen quickly.

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Ingredients

• 4 just-ripe avocados (the flesh should yield a little when you press on it, and some brown color in the skin is fine. Just stay away from overripe avocados that look black and are squishy.)
• Juice of 1 lime (about 2 tablespoons)
• 4 cloves garlic minced
• ½ teaspoon salt

Instructions

1. Slice open the avocados length-wise. Discard the pits and scrape the flesh into a large bowl. Pour the lime juice over the top and use a potato masher to mash the avocado and juice together. Add in the minced garlic and the salt and stir the guacamole to mix everything together well.

2. Serve the guacamole with tortilla chips. Makes about 2 cups.

3. To store it, cover with plastic wrap and press the plastic to the surface of the guacamole. Refrigerate the guacamole for up to two days.

Recipe Notes

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