When paired with fresh, organic vegetables instead of deep-fried tortilla chips, this guacamole is one of the healthiest dishes you can eat!
Not only are avocados delicious and satiating, but they’re packed with nutrients like glutathione, vitamin E and potassium. As healthy, monounsaturated fats, avocados also help your body absorb beta carotene (found in red peppers and carrots, some of our “chips”). The veggie “chips” are full of fiber, phytonutrients, vitamins and minerals, and are much lower in calories than tortilla chips. Most tortilla chips are deep fried in polyunsaturated oils like corn or canola oil, which oxidize at high temperatures and can create an inflammatory response in the body. Baked chips are better, but raw organic veggies are best!
- 2 to 3 avocados
- Jalapeño garlic olive oil
- Himalayan or sea salt, to taste
- Optional: Mexican Spice Blend, to taste
- Optional: lemon or lime juice, to taste
- Optional: chopped tomato and/or chopped red onion
- Optional: 1 to 2 Tbsp fresh chopped cilantro
- Fresh organic vegetables: Red, green and yellow peppers, cucumbers, carrots, celery or broccoli
Super-easy guacamole recipe: Slice avocado(s) in half, scoop flesh out with a spoon and put it into a bowl. Add a tablespoon or two of jalapeño-garlic olive oil and mash with a fork or spoon until smooth and creamy (a mortar and pestle also work great and are more “traditional” utensils). Season with a little natural salt and serve.
For a bolder medley of flavor and texture, add a pinch of Mexican Spice Blend to the avocado mixture, and sprinkle it with lime or lemon juice, to taste. Lastly, fold in optional chopped herbs and veggies until just mixed.
Serve guacamole in a small center dish surrounded by a bed of fresh chopped vegetables – celery stalks and cucumber rounds make great “chips,” as do slices of bell pepper and carrot rounds.