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Everyone has their own guacamole recipe, it seems, but after trying this basic no-frills one, I decided it was THE recipe for me. I also don't understand why such a nutritional dish has been reduced to a dip (probably the same reason why our hommos has been reduced to a bland dip as well, crazy westerners) – for me this on a few slices of good bread is lunch when I want a light one, and I finish it (and the bread) for breakfast the next day. Avocados are enormously rich in monosaturated aka good fat, meaning fat that actually reduces cholesterol levels, so indulge!
PS: I can never have enough lemon, so I usually use the juice of a whole one, myself. The acid in the lemon is essential to stopping avocado from turning brown in minutes, bear this in mind if you modify the recipe!
PPS: Because the onion is not cooked, you want it chopped VERY finely, unless you enjoy biting into raw onions. Shallots are milder. You can of course use a food processor if you have one.
More recipes in my folder: Quick Food, Not Fast Food