Try this easy guacamole recipe at home and for less guilt, exchange the tortilla chips for cucumber slices or celery.
4 Haas Avocados
1 Sweet Onion
Red Chili flakes (optional)
Fresh Cilantro (optional)
Cut the lime in half. Set aside. Cut one avocado in half and remove the pit. Place the pit in the bowl and scoop the meat of the fruit into the bowl with the small spoon. Lightly squeeze one of the lime halves over the avocado. This, and the pit of the fruit, will keep the avocado from turning brown. Repeat with the remaining avocados, making sure you squeeze some of the lime juice over the avocados.
Remove the pits from the bowl and set aside.
Finely dice a quarter of the onion and add to the avocados in the bowl. If you like a zestier flavor, use red onion instead of sweet onion.
Sprinkle a big pinch of kosher salt over the avocado and onion in the bowl. Add a medium pinch of the garlic powder, a small pinch of the cumin and if you want a little heat, a small, medium or large pinch of the chili flakes. Add some freshly ground black pepper to taste (most people go for about a teaspoon) and prepare to mix it up.
Use the large spoon to whirl it all together, taking care to press the back of the spoon firmly against the sides of the bowl to mash the avocado really well. The consistency you’re going for is smooth but not whipped like sour cream. There should be a little chunkiness to it.
Squeeze whatever lime juice you have left from the first half of the lime into the mixture and blend it all a little more with the spoon.
If you want to chop a few leaves of fresh cilantro and sprinkle it over the ingredients.
*you still have the pits from the avocados and if you’re storing the guacamole for later today or this weekend, you can put those back into the bowl to help keep your guacamole green.
*avocados are known to be toxic to pets, so be careful not to let your dog or cat into your guacamole.