The night I found out I was preggo with Little numero dos, I ate an entire avocado. Maybe two. It was a chilly December evening out at our friend’s ranch and for supper they served a gorgeous salad of avocados and tomatoes drizzled with balsamic vinegar. I seriously ate every slice of avocado on the platter.
So it should come as no surprise that this particular Little inherited a passion for avocados. Since she was nine months old, she’s been eating them straight from the skin. Gratefully her siblings appreciate the green goodness too, and woe be the day that mama doesn’t have avocados in the fruit basket.
The avocado-loving-littlest is now eight. For the last two years, the guacamole making responsibility has rested squarely on her shoulders. In fact, she’s down-right territorial about her method and ingredients. I’m honored she’s letting me share her tried and true guacamole recipe with you today.
All measurements are approximate because, like her mother, she just adds and tastes as she goes. You should do the same!
2 large avocados, preferably organic
coarse sea salt (generous teaspoon or two)
cumin (several shakes, probably 1 tsp)
red onion (2-3 tablespoons, chopped)
cilantro (1 -2 tsps, chopped)
In a large bowl, scoop out avocados. Add the juice of 1/2 lime (reserve the other half for garnish or additional juice if needed), salt, cumin, red onion, and cilantro. With a wire whisk blend all ingredients together until well blended with large segments of avocado remaining. Taste until perfected (or gone!).