The big Memorial Day weekend is finally here. That means summer is just around the corner (June 20th). Nothing goes better in the summer than guacamole, some chips and a fantastical margarita. Enjoying it on the beach would be nice as well.
This guacamole is no everyday type of guacamole, it is an awesome guacamole. The flavor combination is super fresh. I have yet to make any since last year and am drooling just thinking about it.
What You Need
2 tablespoons julienned organic sun-dried tomatoes
1 ripe organic avocado
1/4 cup finely diced organic ripe papaya
2 tablespoons organic lemon juice (from an actual lemon, not a plastic one!)
1 teaspoon organic honey (to make this a vegan recipe you can replace honey with organic rice syrup)
1 clove minced organic garlic
1/2 teaspoon minced organic fresh cilantro
1/8 teaspoon organic sea salt
What You Need To Do
Soak the sun-dried tomatoes in warm water for at least 15 minutes and no more than 20 minutes, then drain and put them off to the side. Peal the avocado, remove the pit, then mash it into a paste. You want to have about 1/2 cup of avocado. Then in a mixing bowl, combine the tomatoes, avocado, papaya, lemon juice, honey, garlic, cilantro and salt and mix well. Cover and refrigerate. You can leave it at the least in the refrigerator for an hour, but I leave it overnight so the flavors really develop. Serve cold and with some plain corn chips and be ready for the best guac ever!
Reason 99 from, 101 Reasons Why I Am Vegetarian:
Agriculture science inexhaustibly works to eke out every last bit of commodity wealth from farmed animals via genetic selection. Wild jungle fowl lay 2 dozen eggs per year; today’s maligned descendants lay an egg nearly every day. Sows in nature give birth to 5 piglets; today’s factory-raised litters yield 12 young. A hundred years ago a steer took 4 to 5 years to grow to market weight; today the process takes only 14 months. Just 50 years ago cows gave 645 gallons of milk per year; on dairies today, cows give over three times this amount.