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Ingredients
1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or
Balsamic vinegar
Salt
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Instructions
Cut the avocado in half, scoop out the flesh with a
spoon; mash 3/4 of it well and chop the remaining 1/4
coarsely. Mix in remaining ingredients
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Serve immediately, or cover with plastic wrap, pressing
wrap firmly to surface of guacamole (or it will turn
color due to oxidation) and refrigerate up to 4 hours
before serving.
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