Let’s mash some stuff! Guacamole is a bit of a lifesaver when dinner is not quite done and the family is drooling. It’s also task-adaptable for younger and older kids. The younger ones can unleash their “mushing” power, and the older ones can do everything else (if you cut the avocado for them).
I don’t use exact measurements because this is a “taste as you go, make it in a heartbeat” snack, for when you’re pressed for time. It becomes second nature.
You can also serve guacamole as a quick lunch by spreading it on toasted rye and topping it with fresh tomatoes. I spread it on whole grain bread for Felix to take to camp or school.
RECIPE: Guacamole
Serves 4-6
Ingredients
2 ripe avocados
½ fresh lime
1 large clove garlic, minced
salt
If there are more than two people, one avocado won’t be enough. Halve two avocados and remove the pit.
The fastest way to remove an avocado pit is to lightly whack the pit with your chef knife, until the knife is jammed inside…
…and pull out the pit.
Scoop out the avocado flesh with a large spoon, and dump it into a medium bowl. Mash with a fork or a potato masher. Leave the avocado flesh as smooth or chunky as your family likes.
When I’m being fast, I don’t like to use a lot of ingredients — and guacamole doesn’t need it. Squeeze in the juice of half a lime (lemons are also great; just hold back on the juice, as they’re larger).
Add one large garlic clove, crushed (essential!).
To bring out the lemon and garlic in the creamy avocado base, add a pinch more salt than you think you’ll need. I’m not saying go crazy; just add gradually, and taste. You’ll know you’ve hit the sweet spot when you stop to say, Mmmmmmm. (You can add a few drops hot sauce or fresh chopped cilantro if you have it on hand, but that would be a bonus.)
Serve, and let the masses devour a filling, healthy snack!
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 3-year-old.
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by Sue Riedl