are a natural source of folate, potassium, B6, Vitamin E, Vitamin C and are a
natural source of monounsaturated fat. Alpha-carotene is also found in avocados
and protects against the oxidation of "bad" LDL Cholesterol and makes
avocados a heart healthy food. This is a creamy condiment for dipping tortilla
chips or for topping enchiladas. I have placed it in the salad section because
it can accompany so many dishes. Cover it with Saran Wrap to keep out the oxygen
or the avocado will turn brown.
2 ripe California Hass avocados
¼ cup mayonnaise
½ teaspoon garlic salt
¼ cup finely chopped yellow onion
4 teaspoons fresh lemon juice
⅛ teaspoon freshly ground Tellicherry peppercorns
Cut the avocado lengthwise around the seed. Twist gently to
separate the halves, then squeeze the half with the seed to
release it. Scoop out pulp with a dessert spoon and place it in
a flat-based bowl.
2. Mash the avocados with a potato masher. Blend in the
mayonnaise, garlic salt, onion, lemon juice and pepper.
3. Cover tightly with Saran Wrap so the plastic touches the
guacamole and keeps out all the air. Leaving air pockets will
allow the guacamole to turn brown. Refrigerate until served.
Makes 1 bowl