For some reason I have never tried guacamole until this last year; I guess I associated it with something unhealthy. However, when I tried it, I loved the flavor. In addition, I made it from scratch, it was ten times better. The flavor was outstanding, and the consistency provided quality your mouth will not forget. Though I do like the Mexican restaurants’ version, the homemade is the best. A disappointment is the amount of avocados the recipe requires to make it for a crowd. However, making a small amount is probably best to help one eat a small amount that is good for you. Here is an article talking about the health benefits of Avocado.

The recipe is from the recently publication of Cooking Light, written to be served with Corn and Crab Fritters. Those sound wonderful!!! But I have not tried them yet. I need to get some crab meat and try them with the delcious Guacamole!!!

Adapted from Cooking Light

2 tablespoons finely chopped seeded plum tomato
1 tablespoon organic canola mayonnaise
2 teaspoons minced red onion (I used what I had, yellow onion)
2 teaspoons fresh lemon juice (I used lime juice, seemed more Mexican)
1/8 teaspoon salt
1 avocado, peeled, and seeded

Combine the tomato and other ingredients in a bowl. Mash the avocado with a fork to desired consistency.

Makes about 1 cup.

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