Growing up in Maryland, I did not encounter avocados very often.  In fact, I barely remember the food registering on my culinary radar.  Then I arrived in California.  Restaurant menus asked me if I wanted avocado added to salads and veggie burgers.  Farmers markets boasted multiples brands of avocados (who knew there such thing as a Bacon avocado?!?!).  Grocery stores devoted large spaces to display the green, bumpy skinned fruit.  I began to make up for lost time.  I greedily added avocado to all of my entrees and purchased more avocados than I could eat.  There was no such thing as over-doing it.

I was flipping through the Cafe Gratitude cookbook one day (one of my favorites!) and landed on a guacamole recipe.  I realized that I had never actually made guacamole.  It seemed like a grave oversight that needed to be remedied immediately.  The recipe was simple — one I could make in less than 10 minutes.

Since that day, I have mashed avocados, chopped cilantro, squeezed lemon, chopped jalapeno peppers, and pinched salt countless times to make this guacamole.

 

[caption id="attachment_3075" align="alignnone" width="640"] Mashed Avocado[/caption]

 

Guacamole is as versatile as it is tasty.  It is perfect for a dinner party appetizer or to bring as a beach day snack.  I throw it on wraps, scoop it up with chips, and have been known to eat it straight out of the bowl with a spoon!  I hope you enjoy it as much as I have!!

 

[caption id="attachment_3074" align="alignnone" width="640"] Vegan Guacamole[/caption]

 

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