GUA­CAMOLE

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 4-6 serv­ings

3-4 ripe avocados

Juice from one lemon

1 large tomato, cut into cubes

1 medium onion, chopped into tiny

pieces

Salt and pep­per

2 sprigs of mint or pars­ley, chopped

finely (op­tional)

Dec­o­ra­tion:

1 av­o­cado, sliced Mint leaves

Cut avocados in half and re­move pit. Squeeze lemon juice on top and mash with a fork. Add tomato and onion and mix. If you’re us­ing mint or pars­ley, this is the time to add it. Mix and sea­son with lemon juice, salt and pep­per. Taste and ad­just sea­son­ing.

Trans­fer to a large bowl and dec­o­rate with av­o­cado slices and mint leaves. Serve di­rectly or store in fridge. To pre­vent black­en­ing, sprin­kle with lemon juice and cover with plas­tic wrap and then an­other cover on top of that.

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