Fresh Guacamole

by Ben Crane

  • 3 ripe avocados, halved, pitted and skinned
  • 1 tbsp real mayonnaise
  • 1 tbsp salsa
  • 1 tbsp lime or lemon juice, or 1 lime halved and juiced
  • 1 tbsp yellow onion, diced extremely fine
  • Seasoning salt to taste

Cut avocados in half, attack the pit with a sharp chop of the knife, twist and remove. With a large soup spoon carve out the green meat (now that sounds nasty) and place on a dinner plate. Scrape out the stuff that didn’t come off the skin because this is so good you don’t want to waste any. If it’s brown or stringy it’s best left in the skin and thrown away. Slap the mayonnaise and salsa on the halved avocados and mash with a fork until it’s all broke down. Add your lime juice, diced onion and a dash or two of seasoning salt, and mix thoroughly. Serve immediately.

This also works only as a fresh condiment, and it don’t keep in the fridge without turning brown and the taste going south.

Click here to order the Recipes from the Range cookbook.

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