Vegetable Platter with Guacamole

Ingredients
2 carrots
2 cucumbers
1 celery
Desired amount of asparagus (pickled)
Eggplant (cooked)
Fetta cheese 100 grams, or a big block

Guacamole
2 avocados
1 tomato
Salt
Squeeze of lemon juice
Red Bull (optional)
½ an onion

Chop all the unpickled, not cooked vegetables with a knife that does not cut cheese. Preferably chop into nice sticks, for easy access by greedy people. Keep the bandaids at ready. Arrange these (the food, that is) on a big plate. After cooking your eggplant in desired way (just don’t boil it!), and trying to make it worthy of a Miss Sexy Veggie Pageant, put it all on the plate, with its other vegetable friends. Get the asparagus, and arrange next to other vegetables. Next, cut the block of fetta cheese into mini blocks of fetta cheese, and once you put it all on the plate, you are ready for the guacamole.

Either:
 Peel the avocado with your hands, squeeze it until the seed comes out and place the remaining flesh in a bowl; or
 Cut down the middle of the avocado, twist it apart and remove the seed with a knife. Spoon out the flesh into a bowl and mash it.
Finely chop the tomato and onion and add to the avocado. Add a squeeze of lemon (not a whole lemon), and a pinch of salt. Give it “a big stir”. i.e. a brutal smashing with a baseball bat- or use a spoon. Calm down. Wipe the splattered food from your face and clothes. Pour into a bowl.

Optional additions include:
 Lemon seeds (for texture)
 Copious amounts of salt (if you have low blood pressure and you wish to raise it)
 A splash of Red Bull. Why not.

Serve with vegetables.


Number of Servings: 4

Recipe submitted by SparkPeople user PHOCKS.