Garden Vegetable Guacamole
- Prep Time 0:15
- 25 Comments
This chunky guac is simply the happy result of my desire to be more efficient.
One day, I was making my usual “eat-at-the-computer-while-working” lunch of a fried egg topped with a bit of cheese, avocado and a mess of chopped vegetables, when it occurred to me that the whole thing might be neater and easier to eat if I mashed the avocado and stirred the veggies in. The result was so good that I couldn’t wait to make it again, photograph it and write it up. So here you go.
- 2 ripe avocados, peeled and pitted $3
- 1/4 red onion, diced finely $0.50 for a whole onion
- 4 scallions, chopped $1 for a bunch
- 1 jalapeño (remove the seeds for less spice), diced $0.25
- 1 red bell pepper, seeded and diced $1
- 1 clove garlic, minced Pantry
- 1 carrot, peeled and grated $0.25
- about 10 cherry tomatoes, halved (or quartered if very large) $2.50 for a pint
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- juice of 1/2 lemon $0.50 for a whole lemon
- salt and pepper to taste Pantry
Total Cost of Ingredients $10
Place avocado flesh in a mixing bowl. Using the back of a fork, mash avocados until just slightly chunky.
Gently stir in the vegetables, cilantro and lemon juice. Season with salt and pepper to taste.
Serve immediately (or cover airtight and refrigerate for up to 4 hours), with chips and vegetables for dipping or on tacos and burritos.
Makes about 2 cups of guacamole.