Guacamole
This is an incredible dip or spread for veggies, crackers, sandwiches, on sourdough toast or with freshly baked tortilla chips.
Equipment
- Small glass mixing bowl
- cutting board
- Knife
- Fork
Ingredients
- 1 Avocado ripe
- 2 cloves Garlic whole or more if you love garlic, minced
- 1 Lime freshly squeezed, pulp included for added zest
- 1/4 tsp Chile pepper powder or a clean hot sauce
- 1/4 tsp Balsamic vinegar aged
- 2 tbsp Fresh cilantro or parsley/basil, chopped
Instructions
- Place a clean and dry avocado on a cutting board. Gently grip the avocado on one side with one hand. With the other hand, cut lengthwise around the seed with a large sharp chef's knife, turning the avocado around as you go. Pick the avocado up, and using both hands, twist the avocado in the opposite direction to open and expose the pit.
- Double up a dish cloth and place over your palm to protect your hand. Place the avocado with the pit face up in the covered palm. Insert the heel of the chef's knife into the pit and twist with the other hand to remove the pit easily. Or scoop the pit out using a spoon.
- Scoop out the avocado flesh into a bowl using a spoon. Squeeze lime juice all over the avocado immediately to prevent it from browning and then mash with a fork.
- Put aside 1 tbsp of cilantro for garnish.
- Add the rest of the ingredients and mix well.
- Garnish with fresh cilantro and drizzle a little concentrated balsamic vinegar if you have on hand.
- Cover and chill until ready to use.
Notes
Variations:
Add 1 tomato, seeded and diced or for a Mediterranean twist, add chopped black olives.
Swap out the balsamic vinegar for a low-sodium tamari soy sauce or coconut aminos.
Nutrition
Calories: 176kcalCarbohydrates: 13gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 9mgPotassium: 536mgFiber: 8gSugar: 1gVitamin A: 191IUVitamin C: 21mgCalcium: 29mgIron: 1mg
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