Stop Blogging and Cook

DAILY POST MAY 5th:  CINCO DE MAYO!
PART OF MOTHER’S DAY MENU

GLUTEN-FREE & VEGAN

S H O P

GREEN MARKET
Ripe avocado
Green onion
Sweet red pepper
Cilantro
Kosher salt
Lime

T I M I N G

SERVES 2
PREPARATION TIME: 10 min

P R E P A R E

INGREDIENTS
1 ripe avocado, mashed
1 green onion, chopped
1/4 sweet red pepper, chopped
Handful cilantro, chopped
Dash kosher salt
Juice of 1/2 lime
OPTIONAL:  dash hot sauce

PREPARATION

1. Combine all ingredients.
2. If guacamole isn’t served right away, put avocado seed into bowl w/guacamole to prevent it from turning brown.  Another way is to combine all of the ingredients except the avocado & store in the fridge until part time.  Then peel & mash the avocado & add to the rest of the ingredients.
   

S E R V E

Serve w/corn chips or crudités.  Also good on sandwiches & tacos.

W O R K P L A C E   L U N C H

Not recommended because guacamole tends to turn brown in a fairly short amount of time.  In my experience, there is never any leftover guac.  Of course, you can mix it up in the morning before heading off to work, in which case it’s a fabulous lunchtime treat.