Eat Like a Rabbit

Our good friend, Garrett Nudd of garrettnudd.com has an opportunity to be promoted from guest photographer to guest blogger. Garrett also has his own blog (garrettnudd.net), which is so exciting, it needs no guest writers.

Guacamole is a popular addition to meals and is finding a place on more than just Mexican plates. For example, Seasons 52 served guacamole as a dip between golden beets and broccoli on its Winter Vegetable Plate. However, Garrett's recipe adds a perfect touch of tartness that accompanies Mexican dishes and corn chips perfectly.

Recipe for Guacamole by Garrett Nudd

• Several ripe Haas avocados (see notes below)
• Tomato
• Fresh Garlic
• Cilantro
• Red onion
• Lemon
• Lime
• Coarse ground sea salt
• Chips!!!

Note: If guacamole is being served as a topping for a Mexican dish, a good rule of thumb is one avocado per two persons. If it is being served as a dip or heavy snack, you might try 1-2 avocados per person. And if I’m invited, it would be best to add a couple more.

Another note: When selecting avocados, be sure that they are tender, but not overly soft.

Another note: The amount of each of the ingredients is completely up to your personal tastes (i.e. onion, cilantro, garlic, etc.)

• Cut open avocados and remove pit. Scoop out insides into a large mixing bowl. Once you have finished all the avocados, smash them with the bottom of a fork to the desired “chunkiness.”
• Cut tomato into 8ths, like you would an apple. Remove the seeds and juicy portion so all that remains is the outside layer and skin. Dice the remains and add them to the mixing bowl.
• Finely chop 1-2 fresh garlic cloves or as desired.
• Finely chop 1/4 red onion or as desired.
• Finely chop several cilantro leaves or as desired.
• Place all contents in mixing bowl.
• Cut 1-2 lemons in half and squeeze into mixing bowl.
• Cut 1-2 limes in half and squeeze into mixing bowl.
• Add coarse ground sea salt as needed.
• Mix the stuff up!

Now comes the fun part! Sample it and determine if more ingredients are needed for flavor (i.e. cilantro, coarse ground sea salt, lemon or lime).

If it tastes bad, you’ve done something way wrong.

Cost: Avocados are expensive, but trust me, it’s sooooo unbelievably worth it! If I knew how to grow my own, I would.

Credit where credit is due: Unfortunately, Joy and I can’t take full credit for this recipe. Actually our friends, Jim and Melissa of Georgetown, Kentucky, and Sticky and Brandy, of Van Wert, Ohio, shared this recipe with us last year and we’ve been enjoying it ever since.

Would you like to know what we're eating next?