Shelly's Recipe

ITALIAN GUACAMOLE

Category: Dips - Cold

Juice of 1 lemon
Scant teaspoon salt
1 clove garlic, peeled and minced
3 small or 2 medium ripe avocados
1 cup (loosely packed) basil leaves, chopped
1/4 cup finely chopped scallions
Sourdough bread, sliced and toasted
1 to 2 heads Belgian endive, leaves separated
2 cups sugar snap peas, topped and tailed

In a medium bowl, stir together lemon juice, salt and garlic. Halve avocados lengthwise and discard pits and peels. Add flesh to bowl and mash coarsely with a fork.

Reserve some basil for garnishing, and add remainder to bowl. Add scallions and mix gently with a fork.

Transfer to a serving dish and garnish with reserved basil. Serve immediately with toasted bread, endive leaves, sugar snaps or any other crudites.