Meatless Monday + Cinco de Mayo= Guac and Salsa time!


   Guacamole is my go to party food and good for any time of year!

2 ripe avocados
1 large tomato
1 lime (lemon if you don’t have one)
1 clove of garlic
1 small red onion (finely chopped and soaked in red wine vinegar)
1/2 a jalapeño
salt to taste
*The onion source pictured is an English leek (made when previously visiting family in England), in spring in NY now, I would use ramps, and if ramps are not in season?, try scallions, baby pearl onions, or your go to red or white variety)

Finely chop the onions, garlic, jalapeño, and tomato and combine with the scooped out avocado, work with a fork until creamy, add salt and lime juice to taste. Serve in the shelled out avocado cups for an added eye candy plus!  Dip away!


4 large tomatoes
1 medium cucumber
2 scallions (ramps when in season)
1 medium onion
1 lemon
1/2 jalapeño
salt to taste

Add all rough chopped ingredients into a food processor and blend carefully to keep the vibrant ingredients recognizable and not soup like, a few seconds will do. Drain, plate, eat.

Serve along side the guacamole with your favorite chopped raw veggies, rice crackers and chips! Enjoy!

Let spring time veggies enhance your favorite dips!

How do you dip?

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