• 4-5 ripe avocados (soft to the touch, not too mushy, not too hard)
• 1 large tomato
• 1 medium white onion
• 3 cloves fresh garlic
• 2 limes
• salt
• tostada chips


Skin the avocados and put them into a medium mixing bowl (slicing them in half, then scooping the “meat” out works best).
Keep the avocado pits in a separate small bowl for later. Mash avocados with the back of a fork or a potato masher. Dice the tomato, onion, garlic and add to avocados in bowl. Juice 1 lime, pour into bowl with other ingredients. Add salt to taste (1/2 tsp should do it, but some people prefer saltier, some less salty guacamole).  Test the guacamole – add juice of 1/2 or 1 more full lime, depending on consistency of avocados, or to taste if you like it more tart.

Eat the guacamole right away with tostado chips. If you have to put the guacamole out for company and won’t be eating it right away, or if you want to save some for leftovers if it is not all eaten at once, put the avocado pits into the middle of the guacamole. They will prevent the avocado from turning brown. Any leftover guacamole should be eaten within 24 hours.

Submitted to the Toronto Vegetarian Association by Karen P.


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