Baby's guacamole

 
 
 

By Christine Palumbo

Columnist

Reprinted with permission from The Baby & Toddler Cookbook by Charity Ferreira and Karen Ansel; photograph by Thayer Allyson Gowdy. Copyright 2010 by Weldon Owen Inc.

Ingredients

1 large ripe avocado
1/2 cup peeled and seeded cucumber
1/4 tsp. ground cumin
Makes about 3/4 cup guacamole

Directions

Cut the avocado in half lengthwise around the pit and twist the halves to separate. Remove and discard the pit.

Using a spoon, scoop the flesh of the avocado halves into a food processor or blender, discarding the skins.

Using the large holes of a box grater-shredder, shred the cucumber, then add it to the food processor or blender along with the cumin.

Process to a smooth puree, or, depending on baby's age and chewing ability, you can leave the puree a little coarser. If necessary, add enough water, breast milk or formula to thin the puree to a consistency your baby can handle.

Refrigerate in an airtight container for up to one day. (Some discoloration may occur during storage.)

 
 



 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint