Mellow avocado, pungent garlic, and sprightly lemon juice balance each other perfectly in this ultra-easy guacamole recipe.
Serves 2 to 4
Make-ahead tip: If you aren't serving the guacamole right away, save the avocado pit and bury it in the prepared guacamole, then cover and refrigerate. The pit will help keep the guacamole from turning brown. Just remember to remove the pit before serving!
- 1 large, ripe avocado
- 1 to 2 large cloves of garlic (about 1 to 2 tablespoons), peeled and finely chopped
- 1 to 2 tablespoons freshly squeezed lemon juice (from about 1/2 to 1 lemon)
Using a large knife, carefully slice the avocado in half lengthwise, cutting around the pit. Gently twist the halves of the avocado apart (the entire pit will remain in one of the halves). Remove the pit by scooping it out with a spoon. Or, VERY carefully lodge the center of your knife blade (not the tip) into the pit, twist the blade to dislodge the pit, and lift it out. Carefully remove the pit from the knife blade.
Score the avocado flesh vertically and horizontally with the knife, taking care not to cut through the skin. (You'll end up with chunks of avocado.) Scoop the avocado flesh into a bowl.
Add one clove of chopped garlic and one tablespoon of the lemon juice. Mash with a fork until well blended but still chunky. Using the remaining garlic and/or lemon juice, adjust the seasoning to taste.
Serve with tortilla chips or crudites, alongside Mexican or South American menus, or as an accompaniment to grilled fish.
This recipe is easily doubled or tripled.