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Jan 15, 2018

Guacamole (gluten-free, vegan, Whole30, Paleo)

My favorite dip/appetizer/topping for just about anything is, hands-down, guacamole. Any time we have food days at work or I need to bring a side dish to an event, I will always go for a big batch of guac with some chips alongside. It's kinda my thing. 



After countless requests for my recipe, I thought I would share it here. It's also been my go-to healthy fat this month while I'm doing January Whole30. I always have several avocados at varying levels of ripeness in my fridge so I can make an individual serving when I need it. Though I have to hide it from the rest of the people in this house so they don't eat it all first!

One of the many things I love about this guac, besides how simple and quick it is to make, is that you can really customize the spicy-ness factor depending on your tastes. I prefer mine on the spicier side, but if I'm making it for the family or serving it to others, I'll tone it down by using just one jalapeno. Plus, it's always hard to know just how spicy your peppers are going to be until they're in there - you can always add more if you want to give it a kick!

Guacamole (gluten-free + vegan)

  • 4 ripe avocados
  • 1 jalapeno, finely diced 
  • 1/4 cup red onion, diced
  • 1 Tbsp fresh cilantro, chopped
  • juice of 1 lime
  • 1/4 tsp salt
  • 1/8 tsp black pepper
Cut the avocados in half. Remove the pits and set aside (they'll be used later). Scoop the avocados into a medium bowl and mash with a fork.

Add all other ingredients and stir to fully combine. Serve immediately, or to store for later, place the avocado pits in the guacamole and cover tightly. Refrigerate until ready to serve. The pits will help to keep it from turning brown as quickly.
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