Guacamole
This guacamole recipe is sure to impress your guests or anyone who tries it. It’s a chucky, hearty, flavorful appetizer that can really be eaten as a meal on it’s own, but I often prepare as a side with my taco Tuesday night. Also, try spreading it on some whole wheat toast with an over easy egg and you’ve got a healthy and fulfilling breakfast. You can’t go wrong and it’s easy to make with a few common ingredients.
Let’s begin!
Ingredients:
2 ripe avocados
half of a small red onion (chopped)
1 large Roma tomato (diced)
1 lime
¼ tsp garlic powder
¼ tsp sea salt (regular is fine also)
¼ tsp black pepper
Instructions:
First things, first. Please cut your avocado in a safe manner. There are over 8000 people each year that have an ER visit due to cutting an avocado incorrectly.
Do not hold while cutting, instead, place on a cutting board and use a sharp knife to cut length-wise to the seed, all the way around, rotating as needed.
After cutting, gently twist the two halves in the opposite direction.
After twisting, the avocado halves should easily be pulled apart, exposing the seed.
At this point, you may hold the avocado in your hand, and with a spoon, scoop out the seed and discard.
Using large table spoon, the green meat of avocado can easily be scooped out and put into a small bowl.
Using a fork, mash avocado to desired consistency.
I like a chucky guacamole, but others like it more of a finer consistency.
Now, mix in your garlic powder, sea salt and black pepper.
Then stir in your chopped red onions and diced tomato.
Next, squeeze lime into guacamole and mix.
I love lime, so I use both halves, but it’s really up to you how much lime flavor you want. I think it also helps to keep the guacamole fresher longer. You may also use a lemon.
Guacamole doesn’t last more than 1-2 days usually, but if you want to get the most out of it’s life or making ahead of time, wrap tightly with plastic wrap and push down to get all the air out, then store in the fridge.
If you’ve read my “About” section, you know that I try to avoid corn at all costs. I always felt like I was missing out on dipping a tortilla chip in my guacamole or salsa until I found these!
I love you Late July for creating these amazing tasting chips made with Tigernut flour…and NO corn! Find them here.
Enjoy!
💜Julie
Guacamole
Ingredients
Instructions
- Scoop avocado into a small bowl.
- Mash avocado meat into desired consistency.
- Add garlic powder, sea salt and black pepper and stir well.
- Mix in chopped red onion and diced tomato.
- Squeeze lime juice into guacamole and stir.
- Serve immediately or cover tightly with plastic wrap and refrigerate until needed.
