The avocado is proof there is good in this world.
I once went through a phase where I had to eat an avocado a day. I learned to dust its lucious green insides with a little herb salt, cut it into little squares and just spoon it right in my mouth.
My love affair with the avocado really began when I was eight and I successfully grew an avocado plant from a pit. My plant happily grew in the living room of my Duluth, Minnesota home for almost two years until one fateful day when it found itself on the deck in the middle of winter. Sadly, it did not survive this episode and we will talk about it no more.
Besides eating the avocado straight out of the shell my other favorite form of this good fat filled fruit is in guacamole. My recipe takes roughly 5 minutes if you have a food processor and packs a heavy yum factor. Warning: if you do not like cilantro – you can make it without – but I do not.
Start with green onions and garlic.
Follow it with cilantro, lemon juice and…
soy sauce (or for the gluten-free among us choose a wheat free tamari).
5 Minute Guacamole
2 small-medium avocados
1 cup cilantro leaves
3 cloves garlic
3 green onions
1 tbsp soy sauce or wheat-free tamari
1 tbsp lemon juice
Place everything in a food processor and blend until smooth.