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.
1 large ripe avocado
1/2 cup peeled and seeded cucumber
1/4 tsp. ground cumin
Makes about 3/4 cup guacamole
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.)
Christine M. Palumbo, RD, is a nutritionist living in Naperville.
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