When paired with fresh, organic vegetables instead of deep-fried tortilla chips, this guacamole is one of the healthiest dishes you can eat! Packed with nutrients like glutathione, vitamin E and potassium, satiating avocados can increase absorption of beta carotene, which is found in some of our chip substitutes: red peppers and carrots.
Not only are these “chips” full of fiber, phytonutrients, vitamins and minerals, but they are much less inflammatory and lower in calories; cucumbers also have an alkalizing effect on the body. 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!
*Choose organic produce whenever possible*
- 2 to 3 avocados
- Jalapeño garlic olive oil
- Himalayan or sea salt, to taste
- Optional: ground cumin and chili, 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
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 salt and serve.
For a bolder medley of flavor and texture, add a pinch or two of ground cumin and chili pepper 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.