Most times when we have visitors, one of the go to menu items for either an appetizer or a snack in our household is guacomole. It is so versatile as it can be used as a dip for vegetables or corn chips. I would have to say that on every occasion, it has been a hit. This morning I got back from the gym and Jason was just finishing up a yummy batch. I just sat at our kitchen isalnd chatting with a neighbour and ate tons of fresh veggies (cucumbers, celery, carrots, and brocoli) while dipping them in this delicious concoction. It was too good not to share. Did I mention super healthy too? To top it off, it’s something green on St. Patty’s Day that’s not filled with artificial color. So, go on and make yourself a batch and enjoy! He made a triple batch of the recipe below which was ideal for 4-6 people to snack on. If you plan on making a little extra that you’re not going to eat in one sitting, make sure to keep the avocado pit and place in the bowl to store it. It usually prevents the guacomole from turning brown.
- 1/2 lime (juiced)
- 1 avocado
- 1/2 cup chopped fresh cilantro (loosely packed)
- 2 tbsp salsa
- 1/2 clove garlic (use 1 clove if you enjoy garlic a lot)
- sea salt and pepper to taste
- pinch of cumin (or to taste)
- Juice 1/2 of a lime by poking it with a fork while squeezing the juice from it into a bowl.
- Mix in the 2 tablespoons of salsa. Add the avocado in and if you don’t have a food processor, use a fork to mash it up and mix it in well with the lime and salsa.
- Mince 1/2 clove of garlic into fine pieces and stir into the bowl as well.
- Add the pinch of cumin along with the salt and pepper to taste.
This picture shows an easy way to remove the pit of the avocado. Gently twist the pit to remove it from the avocado. Remember to keep the pit if you’re planning on keeping extra guacomole for later.