Sunday, January 9, 2011


I love avocados, so, naturally, guacamole is one of my favorite toppings and dips. It is one of the foods that is totally paleo, with no adaptations needed. Enjoy this guacamole on top of tacos, as a salad topping, on any type of meat, or as a veggie dip. Feel free to add any sweet peppers or tomatoes you want to use up. You can also use jalepeno instead of serrano, or skip the hot peppers altogether if you prefer a milder dip. Any way you try it, it's delicious!

Makes about 4 cups.

Adapted from

6 ripe avocados
3 limes, juiced
1 medium yellow onion, roughly chopped
1 garlic clove
1 serrano chile, seeded
1 big handful of fresh cilantro, with stems (about 1/2 cup)
extra virgin olive oil
sea salt
freshly ground black pepper

  1. Halve and pit the avocados. With a spoon, scoop the flesh into a mixing bowl. 
  2. Mash the avocados with a fork, leaving them a bit chunky.
  3. Pulse onion, garlic, chile, and cilantro in food processor until finely chopped.
  4. Add onion mixture and lime juice to avocado, stirring gently to combine.
  5. Drizzle with olive oil, adjust seasoning with salt and pepper, and mix again to finish.
  6. Lay a piece of plastic wrap directly on top of the guacamole so it doesn't brown.
  7. Refrigerate for at least 1 hour before serving.

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