RECIPE: Zorba's Guacamole

Creamy, bright, and easy to make. A little sour cream adds extra body and flavor. Serve with

tortilla chips, or spoon it over tacos, eggs, or grilled chicken.

Serves: 4 to 6 | Prep time: 10 minutes

Ingredients

3 large ripe avocados, halved and pitted

3 Tbsp. full-fat sour cream (adds the best flavor and body)

½ cup Roma tomatoes, diced but chunky

¼ cup red or sweet onion, finely minced

1 Tbsp. fresh lime juice (essential for brightness and for keeping the guacamole green)

1 clove garlic, finely minced or pressed

½ tsp. fine sea salt, plus more to taste

1 small jalapeño or Serrano pepper, minced (optional)

Chopped parsley or cilantro, for topping

Directions

1. Mash the avocados. Scoop the avocado flesh into a bowl and mash with a fork until it’s

as smooth or chunky as you like.

2. Add the creamy base. Stir in the sour cream and lime juice.

3. Mix in the rest. Fold in the tomatoes, onion, garlic, salt, and jalapeño or Serrano, if

using.

4. Taste and adjust. Add more salt or lime juice as needed.

5. Top and serve. Garnish with parsley or cilantro, depending on your audience.

Tip: To store leftovers, press plastic wrap directly onto the surface of the guacamole to keep it

from browning.