Sharing a recipe for homemade guacamole seems a bit “simple” to me, but this particular guac concoction has become such a staple in my Autoimmune Protocol (AIP) life, that I feel like I *need* to share it. I make it/consume it multiple times a week, if not daily!
I love guacamole, but most conventional recipes have nightshade ingredients, like tomatoes or peppers in them, or they include onion (which I don’t mind during the initial eating, but I detest tasting onions for hours post-eating). I’ve discovered that if I’m going to eat guac around here, especially given my proximity to the US/Mexico border & the regional love of all things nightshade & corn, it’s best to make my own to avoid any possibility of cross-contamination.
This simple guac works not just as a snack & dip, but also as a pseudo-condiment. Some of my favorite uses include eating it on grass-fed burgers, or with grilled chicken sausages. Or I often dip plantain chips or cucumber slices into it. I customize the exact components of the guac, based on what we have on hand. Avocados are a staple in our fridge. Either lemon juice or lime juice works. Cilantro is optional (depending on if I can find some good quality herbs or not). Salt and garlic powder are a must.
**Can be easily scaled up**
1 medium Avocado, ripe
1 tsp Lime Juice (or substitute lemon)
1/8 tsp Garlic Powder
1/8 tsp Sea Salt
1 tsp Chopped Cilantro (optional)
- Cut the avocado in half & gently remove the pit. Score the avocado halves & use a spoon to scoop out the flesh into a medium mixing bowl.
- Use a fork to roughly mash the avocado. Add the citrus juice, garlic, and sea salt. Continue mashing until the desired consistency is reached--I personally prefer to keep it a bit more chunky if I’m eating it with burgers, but a little more mashed if eaten as a dip. Taste & adjust seasonings as necessary.
- Serve immediately, or place plastic film directly on the surface of the guac & refrigerate until ready to serve.
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