Lunch for me is usually an enormous salad topped with some kind of beans, either in the form of hummus or, when I’m in the mood for a Taco Salad, refried or chili beans. Today was a taco salad day, and since I had two avocados that had reached their peak of ripeness, I decided to top that salad with some guacamole:
- 1 med-large tomato, diced
- 1 tsp. lemon juice
- 2 avocados, diced
- 2-3 tbsp. diced red onion
- 1 tsp. minced garlic
- 1-2 tsp. chipotle chilies in adobo, minced
- 1/4 tsp. cumin
- 1/2 tsp. salt
- Mix the diced tomatoes with the lemon juice, and then dice and add the avocado and remaining ingredients. Stir well. You can allow the flavors to mingle for a while in the fridge, or if you’re impatient like me, you can dig in right away.
About the chipotles: I used the chipotles that are canned in adobo sauce. They’re found in the Mexican or international sections of many grocery stores. If you can’t find them, you can substitute chipotle chili powder or any other chili powder. Chipotles are smoked jalapeños, and they give a smoky spiciness to this dish. Be aware, though, that they are very spicy, so use the “add a little, taste, add more” method if you’re sensitive to heat.