Yoga Girl

(^1) / (^2) yellow onion 4 cloves garlic 2 big ripe avocados Juice of half a lemon Salt
Pepper
Put finely chopped garlic and onion in a medium-sized bowl. Add the avocados and
squeeze in lemon juice to taste. Mash together (I love to use a potato masher!) and
season with salt and pepper. Eat right away (guacamole is meant to be eaten on the
spot, standing over the kitchen counter).
I make this guacamole every week. I like it with a lot of garlic and I don’t use
tomatoes as in traditional recipes because I like it thick and chunky. If you’re
eating your guac with chips, remember the chips can already be quite salty, so
don’t go too crazy with the salt! If you set the avocado pits in the guacamole it
will last a little bit longer.