Guacamole
Guacamole By Guianna Henriquez, 17, Marlborough School
Guacamole
By Guianna Henriquez, 17, Marlborough School
I admit, I sort of burned the blueberry streusel cake I had originally made, so I had to run to the store at 10 p.m. the Friday before the meeting to get the ingredients for my guacamole. It was the easiest thing I could think of, and it only took about 20 minutes!
Ingredients:
4 small avocados
1 tablespoon onion, finely chopped
Lime juice from 3 small limes
Salt
Directions:
1. The most important part is selecting the avocados—they shouldn’t be too hard or too soft. Avoid avocados with bruises. Bigger ones may be tastier.
2. Use a knife to cut the avocado in half.
3. Scoop avocado into large bowl, setting the pits aside. Add onions and mash together with a fork. It should be chunky. Don’t overmix or it will be too smooth.
4. Cut and squeeze limes.
5. Add lime juice to avocados and stir.
6. Add salt to taste. If too tart, add more salt and vice versa. Adding onions may help, too.
7. After I make the guacamole, I put the pits in the bowl to keep it from turning brown. Place in refrigerator covered with plastic wrap if not serving immediately.
"Good, not too salty, just right."
—Stephanie Cruz, 17, Bravo Medical Magnet HS
"Very good and I am surprised that it’s only avocado."
—Seth Shamban, 17, North Hollywood HS
"The texture was perfect. Not too mushy, just right. I loved the lemony twist."
—Connie Chung, 16, Gabrielino HS
