Guacamole

Guacamole is a Spanish or Mexican side dish and sometimes used as a dip for fried corn tortillas and even potato chips.

You can make it plain avocado or you can add pico de gallo.  You can also serve the pico de gallo separately on a bed of shredded lettuce with a scoop of the guacamole on top.  I added sliced radishes because I have them.

• 2 to 3 small ripe avocado
• Juice of 1 or 2 wedges lime
• Salt

Cut the avocado lengthwise and remove the seed.  Scoop the meat in a bowl then mash them.  You can mash them fine or coarse.  Add the lime juice then add salt according to your taste.

Avocado oxidizes quickly and somehow the lime juice prevents it from browning for a short time.  If you must keep the guacamole for a few hours or a day or two, cover it with plastic wrap but let the wrap touch the whole top of the guacamole to squeeze most of the air out and refrigerate it until you use it again.  Some people say the seed also keep it from browning, so you can bury the seed in it too.