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.
I have no idea how many “normal” people this serves because it didn’t last for 10 minutes after my other two family members discovered it. Since we didn’t have any tortillas in the house, they ate it with reduced-fat crackers. I couldn’t get them to eat it on salad.
Smoky Chipotle Guacamole
- 1 med-large tomato diced
- 1 teaspoon lemon juice
- 2 avocados diced
- 2-3 tablespoon diced red onion
- 1 teaspoon minced garlic
- 1-2 teaspoon chipotle chilies in adobo minced
- 1/4 teaspoon cumin
- 1/2 teaspoon 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.
Nutritional info is approximate.