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Italian Guacamole

For the guacamole:
  Juice of 1 lemon
  Scant teaspoon salt
  1 clove garlic, peeled and minced
  3 small or 2 medium ripe avocados
  1 cup (loosely packed) basil leaves, chopped
  1/4 cup finely chopped scallions

For serving:
  Sourdough bread, sliced and toasted
  1 to 2 heads Belgian endive, leaves separated
  1 to 2 bulbs fennel, trimmed and in strips
  2 cups sugar snaps, topped and tailed.

1. In a medium bowl, stir together lemon juice, salt and garlic. Halve avocados
lengthwise and discard pits and peels. Add flesh to bowl and mash coarsely with a fork.

2. Reserve some basil for garnishing, and add remainder to bowl. Add scallions and
mix gently with a fork.

3. Transfer to a serving dish and garnish with reserved basil. Serve immediately
with toasted bread, endive leaves, fennel, sugar snaps or any other crudités.