Italian Guacamole

• 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
• 1 to 2 bulbs fennel, trimmed and in strips
• 2 cups sugar snaps, topped and tailed

1. In a medium bowl, stir together lemon juice, salt and garlic.
2. Halve avocados lengthwise and discard pits and peels.
3. Add flesh to bowl and mash coarsely with a fork.
4. Reserve some basil for garnishing, and add remainder to bowl.
5. Add scallions and mix gently with a fork.
6. Transfer to a serving dish and garnish with reserved basil.
7. Serve immediately with toasted bread, endive leaves, fennel, sugar snaps or any other crudites.

lemon, salt, clove garlic, avocados, basil, scallions, bread, endive, fennel, sugar snaps

Taken from cooking.nytimes.com/recipes/8333 (may not work)