Recipe Provided By the California Avocado Commission

Ingredients

Large pinch saffron threads

4 ripe Fresh California Avocados

2 Tbsp. fresh lemon juice

½ cup finely chopped white onion

¼ cup chopped fresh parsley

2 tsp. chopped, fresh thyme leaves

4 large cloves garlic

1 tsp. salt

Instructions

Lightly toast saffron threads in a dry frying pan (Take care not to burn.)

Pulverize in a mortar and pestle.

Reserve.

Coarsely mash (DO NOT PUREE) California avocados.

Fold in remaining ingredients and reserved saffron.

Serve with purple potato and sweet potato chips.

Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.

This is for 12 servings.