Best Ever Guacamole
Loaded with flavors and texture--zesty, spicy, creamy- this freshly-made guacamole comes together within minutes and not only offers a healthy side to Mexican meals, it also works as a great dip with veggie crudités or other roasted veggies.
- 2 avocados (medium, flesh scooped out)
- 1 Roma tomato, medium (finely chopped, ~1/2 cup)
- 1/2 red onion, small (~1/4 cup finely chopped, can increase to 1/2 cup, can sub with any other type of onion)
- 1/2 tsp Himalayan pink salt* (or sub with regular salt)
- 2 pinches cayenne pepper powder
- 2 tbsp fresh cilantro (finely minced)
- 2.5 tbsp freshly squeezed lime juice (~3/4 lime, can sub with equal amount lemon juice)
- 1/2 tsp homemade cumin powder (or sub with store bought, optional)
- 1/2 jalapeño (seeded, finely minced, ~1 tbsp, can increase to 1 pepper if you like more heat)
Slice the avocados in half. Remove the pit and skin and place the soft avocado flesh in a mixing bowl. Mash with the back of a flat spoon or a fork to a texture that you like --smooth or coarse.
Add the finely chopped tomatoes, red onion, minced jalapeño, salt, finely minced cilantro, lime juice, and cumin power (if using). Stir with a fork or spoon to mix well.
- Let the Guacamole sit in refrigerator for 5-10 minutes, covered in an airtight container to melt flavors. I use these glass containers, these are excellent for storing food in refrigerator.
- You can omit salt completely for a salt-free version. It still tastes pretty good.
- This guacamole tastes best fresh, but you can totally store in airtight containers in refrigerator (as explained above) for about 2 days.
Serving: 4tbspCalories: 116kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 200mgPotassium: 377mgFiber: 5gSugar: 1gVitamin A: 344IUVitamin C: 12mgCalcium: 10mgIron: 1mg