Avocados...The Perfect Game Day Snack!

Today ONLY: February 4th, Organic Avocados are on sale 5/$5 at Whole Foods

*Call your local store to make sure they are participating

Here are two great recipes for your delicious, healthful avocados!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Guacamole
4-6 ripe avocados
1/2 red or yellow onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
coarse salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped (optional)
*if you want, omit the onion, serrano chiles, and tomato and just add some fresh salsa (about 1/4 cup). Doing this makes this recipe SO easy!

Directions
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.

Serve with tortilla chips

Black Bean Salsa

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, peanuts, fish and shellfish

Ingredients

2 cans of black beans drained and rinsed

*I like to use organic black beans or whole foods 365 black beans (they are only .89) and they do not have preservatives or added salt.

1 small bag of organic frozen corn, drained

1 lime OR lemon (for juice)

1 Haas avocado cut into pieces and soaked in fresh lime or lemon juice to preserve its color

*You might want to do this right before you serve this dip so the avocado is at its freshest

1 small onion, diced

1 red bell pepper, chopped

1 mango, diced OR pineapple, diced 

4 tbsp olive oil

4 tbsp white wine vinegar

fresh cilantro, chopped

Directions

Mix all ingredients in a large bowl. Cover. Let refrigerate at least 30 minutes or until ready to serve. Stir before serving.

Serve with tortilla chips