Guacamole

Who doesn’t love Guacamole??

I know I can personally eat it with a spoon. And you can rejoice, because you don’t have to fear the fat in avocado. It’s the “healthy” fat and will not make you fat. (sugar makes you fat, not fat).

You need fat in your diet. Your brain is 60% fat, fat makes up the membranes of your cells, and you need it to absorb certain nutrients. Plant-based fats (such as avocados, olives, nuts, and seeds) are all excellent sources of healthy fats and are very much apart of a healthy diet.

So, try this guacamole recipe and eat up!

Money Saving & General Tips:

• Reserve the pits and put inside your guacamole, to prevent it from browning.
• Place a piece of saran wrap over the bowl, and press it down so it completely touches the guac, with no air in between. This will also prevent browning when you store it in the fridge.
• Making guac for a big group? Try using Florida avocados instead of Haas: they have more flesh and are usually cheaper. They are a bit more watery in texture, but still just as good when mixed with the other ingredients.

Guacamole

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3 from 5 votes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings4

US ImperialMetric

Ingredients

• 3 avocado(s) scooped and cut in chunks
• 1 lime juiced
• 1 jalapeño de-seeded and minced
• 1 cup grape tomatoes or cherry tomatoes halved (or 2 Roma or plum tomatoes, coarsely chopped)
• ½ medium red onion diced
• 1-2 Tbsp. cilantro minced
• ½ tsp. unrefined salt (real, pink, or Celtic salt)

Instructions

• In a large bowl place all ingredients. Use a pestle or a potato masher to mash everything to your desired consistency (you can leave it chunky or make it creamy).

Recipe Notes

Keep the avocado pits in the guacamole bowl to keep the guac from browning.
You can also press a piece of saran wrap down over the bowl, so that there is no air between the saran wrap and the guacamole, to prevent browning.

Did you make this recipe?

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