Recipe submitted by: Amy Pickett
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To find the perfect avocado, give it a gentle squeeze test. There should be some give, like butter.

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1 medium garlic clove
1/2 teaspoon salt, or more to taste
4 ripe avocados, room-temperature
1/2 medium white onion, minced
a squeeze of fresh lime juice

to serve: chopped cilantro, chives or chive blossoms (optional)


  1. Sprinkle the garlic with the salt and smash and chop into a paste. Then use a spoon to remove all the avocado flesh into a wide, medium bowl. Be sure you get all the avocado near the skin, it's the best part. Sprinkle the avocado with the onions and garlic, and use a large fork to fold everything together. I like a chunky guacamole, so I tend to fold, chop with the edge of the fork, fold, chop. After a few folds add the lime juice, and fold some more. Taste and adjust with more salt or lime juice, and serve topped with cilantro and chives (or chive blossoms).
  2. You can store any uneaten guacamole in a refrigerator. Any surface area exposed to air will likely brown, so (preferably) use a glass jar (Weck) where the lid comes in contact with the avocado, or a piece of plastic wrap pressed to suface. Makes a large bowl of guacamole.

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