Smooth, delicious and easy enough that a six year old can make it.
I got this mini recipe from my nephew. When he spent a semester in Argentina, this was what they put on toast each morning in place of butter. He apparently became rather addicted to it as did I. You can mix it up a bit. I have added olive oil and chili oil to the basic recipe on certain mornings when I am feeling adventurous (I eat this for breakfast), but the basic recipe that I am sharing here today is the one I use most. I use it on toast for breakfast, as a dip with bean chips at parties and as a spread on sandwiches.
Since people have varying ideas of what tastes good and since lemons and limes come in a variety of flavors, I recommend that you add half the following amounts and then just keep increasing until you like the taste. This is how I like it but I know people who like less salt than I do and some probably also like it less sour.
Ingredients
2 ripe avocados
Juice of 1/2 lemon or two limes
About 1/4 tsp salt (depends on taste)
Equipment
Fork
Spoon for scooping out avocado flesh
Knife for cutting avocados
Instructions
Scoop out flesh from avocados
Mash avocado flesh with a fork
Squeeze lemon or lime juice into avocado mixture
Add salt
Mix with fork
Serve on toast or as a dip with bean chips. It is a breakfast, a dip, and a spread for sandwiches. It is painfully good with bacon. Actually just thinking about bacon, this dip, tomatoes and lettuce is making me hungry.
