Basil Shallot Guacamole
Author: Denise Costello
Ingredients
- 6 medium avocados, halved, pitted, peeled, diced
- 3 Tbs fresh lemon juice
- ½ cup fresh basil, chopped, plus leaves for garnish
- ½ cup shallots, finely chopped
- Assorted crudités (try mini bell peppers, celery, fennel, sugar snap peas, and carrots)
Instructions
- Place avocados in large bowl; add lemon juice.
- Using fork, or potato masher, crush avocados coarsely.
- Mix in ½ cup chopped basil and shallots. Season to taste with salt and pepper.
- Best if made 1 hour ahead. Cover and chill. Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.
Denise's Tricks N' Tips
To keep the guacamole from turning brown, leave the avocado pit in the bowl while storing.