Holy Guacamole
Serves: 4
Ingredients
4 ripe Haas avocados
2 plum tomatoes, small diced
½ cup scallions*, thinly sliced, white parts preferred
Unrefined sea salt, to taste
Freshly ground black pepper, to taste
Directions
1. Dice onion and tomato and combine in a bowl. Make sure there is more tomato than onion or else the smell and taste of the onion will dominate the dip. You can make this part ahead and store it in the fridge before you are ready to combine it with the avocado.
2. Cut avocados in half and remove the pits. Score (make crosswise cuts on the diagonal) each avocado half while it is in its skin and then scoop it out with a big spoon.
3. Mix avocado carefully in the bowl with tomatoes and onion. Try not to mash the avocado to keep the integrity of the chunks intact. Add salt and pepper to taste.
Note: adding lemon is optional but it will change the flavor. It’s best to taste it without and then add it if you still desire. Wait until you are ready to serve the guacamole to cut the avocado. That way it will stay green until the last scoop.
* My order of preference for type of onion in this recipe is scallion (green), spring, torpedo or red.