Jamie says: I went to Lake Wauberg today for the first social of the Food Science and Human Nutrition Department’s Graduate Student Association. Kathryn joined me, too. It was a beautiful day. I played beach volleyball, kayaked around the lake, swam, bonded with fellow club members, and ate delicious food. The event was a potluck. I made guacamole and serve it with Tostitos Scoop chips. I was inspired by a recipe I cut out of Publix Family Style magazine. Here’s my version of the recipe:
To make Guac & Chips, wash 3 fully ripe Haas avocados and cut in half length-wise (twist in opposite directions to split). Remove seed from each avocado and peel using your fingers. In a large food storage container that has a lid (or you can use a bowl and plastic wrap), mash avocados with a fork. Mix in 5 Tbsp of finely chopped Vidalia onion, 3/4 tsp salt, the juice of 1 lime, and freshly ground pepper. Put lid on the food storage container and refrigerate until cool (about 1 hour). Serve with Tostitos Scoops.
The guac paired with the deep chips was a good match. The guac had a nice hint of lime, too.
Nutrition note: Avocados contain about 20 important nutrients and contain monounsaturated fat (the good fat).