Basic Guacamole with a Twist
21 February 2017
Does guacamole really need an introduction? I would be happy to eat this guacamole for breakfast, lunch and dinner. It is SO good. Mild enough that those kiddos love it – tested and approved. Enough flavor to keep your taste buds alert and interested. Top it with pomegranate seeds during holiday season or mix in chopped tomatoes and roasted corn in the summer. Cooking and eating in season enhances the flavor and is better for the environment. #winning
This recipe is almost like a blank canvas. You can use it as a base and tweak it to your flavor profile. If you’re feeling especially citrusy, add a few squeezes more of lemon or lime…maybe even use the zest for extra burst. If you want more spice, increase the chili powder or jalapeno content. The guacamole you eat needs to be YOUR favorite, so I encourage you to start with mine and then go from there. I do the same – on some days, I add a little more of this or a little less of that – that’s just how it goes in my kitchen. A new day brings the same foundational recipe with alternative versions. Keeping it creative is what healthy eating is all about. We know eating well is good for us, but making sure you don’t get stuck in an eating rut is just as important. Practice those skills with this guacamole – you can’t go wrong.
Yield: 6 servings
Prep time: 10 minutes
3 Tbsp. red onion, finely diced
1 garlic clove, diced
¾ Tbsp. lemon juice
½ Tbsp. lime juice
½ teaspoon sea salt
¼ teaspoon pepper
2 Tbsp. cilantro, chopped
1 tsp. chili powder or ½ jalapeno pepper, minced (optional)
(Eat in season: Mix in ½ cup chopped tomatoes and roasted corn in the summer)
- 1. Cut avocado, remove the pit and scoop out the flesh.
- 2. Dice the red onion and add to avocado.
- 3. Slowly add lemon juice, lime juice, salt, pepper and cilantro (to taste).
- 4. Mash ingredients with fork to desired consistency.