Guacamole

The first item on my pop-up restaurant menu was guacamole. I can’t resist a good bargain, so when avocados went on sale for half price a week before Restaurant Day, I bought four dozen; trusting they wouldn’t go bad before I could use them (I had meant to buy three dozen, but I didn’t count how many avocados were in a box – 16, not 12!). It’s a good thing you can freeze guacamole. I’ll have you know two dozen avocados make 9 pounds of guacamole! 

The rest of the ripe avocados kept nicely all week in the fridge. To make sure they weren’t spoiling, every day I ate a whole one.

Guacamole

2 ripe avocados

2 teaspoon lime juice

½ teaspoon salt

1 pinch garlic powder

3 tablespoons salsa (optional)

Mash the avocados and mix in the remaining ingredients.

Guacamole

2 avocats bien mûrs

2 cuillères à café de jus de citron vert

½ cuillères à café de sel

1 pincée de poudre d'ail

3 cuillères à soupe de salsa (facultatif)

 Ecraser les avocats et ajouter les autres ingrédients.