MAKES: about 4 cups (½ cup per serving) · PREP TIME: 10 minutes, plus 1 hour to chill
I’d like to hug whoever thought of mashing up avocados, mixing them with amazing Mexican flavors, and making a dip out of it. They are true champions in my book. Of course, I think that would mean going all the way back to Aztec times. I would love to have been around for that very first bowl of guacamole ever made.
• 3 large avocados, peeled and pitted
• Juice of ½ lime, or more to taste
• ¼ cup restaurant-style salsa, store-bought or homemade (here)
• ¼ cup chopped red onions, plus more for garnish if desired
• 3 cloves garlic, minced
• 2 teaspoons Maldon sea salt flakes
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, plus more for garnish if desired (optional)
• 2 tablespoons chopped bell peppers (any color), for garnish (optional)
1. Put the avocado flesh in a bowl and mash it with a fork until it is mostly smooth but there are still visible chunks.
2. Add the lime juice, salsa, onions, garlic, salt, cumin, and cilantro, if using, to the bowl. Using a rubber spatula, fold in the ingredients until they are well incorporated.
3. Refrigerate for 1 hour before serving. Garnish with chopped cilantro, bell peppers, and red onions, if desired.
tip: I love to serve this guacamole with crunchy dippers like bell pepper slices, cucumber slices, and pork rinds.
TOTAL CARBS: 7.9g
NET CARBS: 2.6g