Posted in Healthy Habits

This is a recipe that I've tweaked over the years. Avacadoes are excellent for balancing your body's pH so eating this topping daily is very healthful.

4 avacadoes

1/2 tomato

1/4 yellow onion

1/4 cup chopped black olives

Peel and pit avacadoes. Mash in a medium mixing bowl with a potato masher until soft. They will remain lumpy. Chop tomato and onion. I use a food chopper. You could use a food processor if you want a smoother consistency. I like my guacamole chunky. Mix tomato, onion, and black olives into avacado. Cover and chill in refrigerator for about 2 hours then serve. This should be eaten within 2 or 3 days. It may turn "gray" after a day. This is normal. Just stir well.

If you're not vegan, you can add 1 cup of sour cream to this recipe.

Hint: Ripe avacadoes are dark brown to black and soft but not mushy. Hard, green avacadoes should set on the counter until ripe.

Enjoy,