I grew up spoiled with avocados. My childhood home in Santa Barbara sits on four acres, nestled in amongst a couple dozen avocado trees, which provided us with nearly year-round fruit. Today, living on the other side of the country, avocados are a delicious – but less frequent – luxury. However, this week I was spoiled again; My parents sent us a lovely care package that included several big, beautiful Hass avocados from their trees. Needless to say, we have been including avocado in just about everything lately: Spanish breakfast scrambles, black-bean tacos, and veggie-packed sandwiches.
My very favorite preparation remains fresh, simple guacamole. With just a few ingredients and a gentle hand, our favorite chunky, flavorful version lets the avocado shine. We will be making this for the big game on Sunday, and we’re not alone: Growers estimate that nearly 160 million Hass avocados will be purchased for professional football’s most important game of the year.
- 2 ripe avocados (We used California Hass avocados.)
- 1/2 cup red onion, minced
- 1 lime, juiced
- garlic salt, to taste
- Halve the avocados and remove the pits. Gently slide a butter knife along the edge of each avocado half to loosen them from their skins. Add the avocado to a mixing bowl and top with the red onion. Squeeze the lime juice over top.
- Using the back side of a fork, smash the avocado mixture together until the ingredients are combined, but still chunky. Sprinkle with the garlic salt, to taste, and smash one or two more times. Serve with tortilla chips.