Guacamole, the tangy way

Guacamole, the tangy way


Just a little pressure on the avocado and you know it’s ripe to be savored. I took two of them, scooped it with the spoon, kept the pit aside. Forked it in a bowl until it became the creamy consistency.

Then added a spoon of extra virgin olive oil. I like this as it seeps into every particle and livens up the taste. Two tablespoons of fresh lemon juice, salt and a little more pepper since we are going to neutralize it’s strength. Mixed everything properly to form a thick paste.

In the end I added the fresh goat cheese and kept the chunks. I usually top it up with some fresh leaves of basil and serve. Believe me it is a yummy recipe to dig into.


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