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Published originally from Gourmet magazine in 1983, is a great accompaniment to any mexican dish or to serve as a dip with nachos. Try it ...

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Ingredients [?]

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  • add   2 tablespoons fresh coriander leaves (chopped)
  • add   2 tablespoons scallions (minced)
  • add   1 large very ripe avocado
  • add   salt
  • add   1 tablespoon fresh lemon juice
  • add   pepper


  1. Halve, pit, and peel the avocado, reserving the pit.
  2. In a ceramic or glass bowl, with a fork mash the avocado with the lemon juice.
  3. Stir in scallion, coriander, salt and pepper.
  4. Add the reserved pit.
  5. Chill the guacamole, covered for 1 hour.
  6. Serve with salso, sour cream& chips.
  7. Add to your favorite mexican dish.