Years ago my kids had a cooking contest – a guac-off – to see who made the best guacamole. I won’t name names, but this was my favorite and is my go-to recipe when avocados are ripe. To make this recipe even easier, you can add ~1/2 cup of my fresh pico de gallo, or in a pinch, 1/2 cup of a store bought pico de gallo. Then you just add some extra chopped cilantro, a little salt and brighten it up with fresh lime juice. It is always a winner! I know you will love it! And, btw – avocados may be high in fat, but it a heart-healthy, plant-based fat that is high in fiber and has 60% more potassium than bananas, so it’s great after a workout!
3 ripe avocados
½ medium white onion, chopped
½ medium plum tomato, chopped
½ – 1 jalapeno pepper, chopped
½ bunch cilantro, washed, dried, and chopped
1 fresh lime
Salt, to taste
Cut avocados in half, remove pit, and scoop out of shell. Put in medium-sized bowl and chop with large spoons until still slightly chunky. Add chopped onion, tomato, cilantro, and lime juice (to taste). Add salt and jalapeno pepper, to taste. Refrigerate for 30 minutes. Keep avocado pits in dip to avoid browning, until served. Serve with baked tortilla chips, red and yellow bell pepper slices, seedless cucumber spears, jicama, and pea pods. Great as a topping for eggs, whole grain toast, in sandwiches, or salads.
Calories 100, Fat 8gm, Sodium 5mg, Carbs 7gm, Fiber 2gm, Protein 2gm