2 ripe California avocados, peeled, pits removed and reserved
2 medium to large garlic cloves pressed through a garlic press
1 teaspoon kosher salt
¼ teaspoon fresh-ground black pepper, or to taste
1 tablespoon fresh-squeezed lemon juice
On a cutting board, mash the avocados well with a silver or stainless steel fork and place in a small stainless steel, ceramic or glass bowl. With the side of a large kitchen knife, mash the garlic with the salt until the garlic becomes a paste. Add garlic paste, black pepper and lemon juice to the mashed avocados and stir until combined. Add the pits to the guacamole, cover with plastic wrap, pressing the wrap into the exposed surface of the guacamole and refrigerate. Remove the plastic wrap and pits, taste and adjust salt, smooth the surface and serve.
Makes about 1½ cups.
@Recipe nutrition:Nutrition values per tablespoon: 19 calories (81 percent from fat), 1.7 g fat (0.2 g saturated), 1.1 g carbohydrate, 0.8 g fiber, 0.2 g protein, 0 cholesterol, 48 mg sodium.