If you really need another reason to eat avocados, celebrate a national holiday in their honor. Guacamole Day, of course! I must confess, I’m a big advocate for silly holidays, especially food-themed ones. Guacamole Day sounds like the happiest day in the world. Who doesn’t love chunky, rich, buttery guacamole slathered on… anything? My point exactly.
September 16 marks the day, and it’s appropriately so, as avocados are at their peak from the spring to fall. California avocados are a thing of beauty, and living in Los Angeles, we have the huge advantage of living smack-dab in the middle of avocado country. Not only are they overflowing at markets, but compared to the rest of the country, they’re fresh and cheap! My mom, who lives in Kansas, will pay upwards of two bucks an avocado for a mediocre, underripe specimen that has traveled 2000 miles. My avocados are 50 cents and probably have travelled less than 20 miles. Awesome! We’re lucky!
Guacamole is arguably the most popular, well-known recipe made with avocados. Everyone knows what guacamole is, and everyone loves it. If you don’t, you may want to see a doctor about that because it’s just plain delicious. Any way you make it, guacamole is a crowd pleaser: spicy, mild, creamy chunky—it doesn’t matter. There are literally countless possibilities when it comes to preparation; its biggest attribute is that it’s so customizable.
I don’t think I have ever made guacamole exactly the same way twice. Sometimes it’s a bit more acidic with the addition of extra lime juice or more aromatic with a healthy kick of cilantro. Whatever you’re in the mood for, guacamole is the antidote for which your creamy avocado dip dreams come true.
My favorite way to make guacamole is with six ingredients: avocados (shocker), cilantro, lime juice, jalapeño, white onion, and feta cheese. I know it sounds peculiar, but a little salty, crumbly, feta cheese on top is like the Christmas tree topper; it’s not totally necessary, but ultimately better.
Here’s how I make it.
- 4 avocados, pitted and roughly mashed in a bowl
- ¼ medium white onion, finely minced
- 2 jalapeños, finely minced (taste the jalapeños, sometimes they are mild, sometimes spicy–so add or subtract accordingly based on your own taste)
- A handful cilantro, roughly chopped
- Juice of 1 lime
- 1/3 cup crumbled feta cheese
- Salt, to taste
- Add the avocado to a large bowl with the onion, jalapeño, cilantro, and lime juice. Stir to get all the goodies combined, then season with a couple pinches of sea salt. Taste, and adjust seasoning if needed. Remember the feta is a bit salty, so don’t over season to begin with.
- When the guacamole is well-mixed, finish by sprinkling over with feta cheese. Serve with big yellow corn chips. Dip, eat, smile. Repeat.
Another addition that I include occasionally is minced or roasted garlic. If that’s your thing, go for it. I love garlic, but sometimes there’s something to be said for enjoying the beauty of the avocado without too much adulteration.