I’m not sure, but I think this made around 1-2 cups. May vary, depending on the size of the avocado and how much is in your handfuls of ingredients.
- 1 ripe avocado
- the top part of a red bell pepper, sliced (Rinse a red bell pepper. Cut the top part off , remove the stem, and slice the fruit part.Or, you can just go with a handful of diced red bell pepper. You could also use some sliced roasted red bell pepper instead.)
- around half a handful of thinly sliced, diced, or chopped onion (maybe around 2 Tbsp)
- a handful of diced tomato
- around 1/2 of a fresh lemon
- salt (to taste) (I used sea salt.)
- Cut your avocado in half. Remove the pit and scoop out the fruit. Put the avocado fruit into a bowl and mash it. Sprinkle on a little salt (to taste).
- Add your pepper, onion, and tomato.
- Squeeze the juice from the lemon. Use something to strain out the seeds before adding the juice to the guacamole. For me, I used a small mesh strainer (If I remember correctly, I used the one that came with my tea cup, I think originally for brewing tea, though I have other mesh strainers, too.) to catch the seeds as the juice went into the guacamole.
- Taste. If necessary, sprinkle on a little more salt (to taste) and mix again.
You can use this as a dip, spread it onto a sandwich, use it in a taco, haystack, burrito, taco salad, or in whatever dish that seems to fit. I used my first batch to make avocado lettuce wraps. The whole batch made 3 wraps.