Like my salsa formula, my guacamole formula is also no-salt-required. Since it is likely being consumed with salty chips or layered in one of my burrito bowls, there really isn’t a need for added salt.
What I love about guacamole and salsa alike is that they are made with simple, fresh, raw ingredients. I add a bit of dimension with the addition of spices, but you certainly don’t have to.
The foundation of a solid guacamole is, of course, the avocado. Avocados are rich in vitamins, fiber, and healthy fat (one of the few fats in my plant-based diet, in fact). Their creamy texture makes them perfect for dips, pasta sauces, and even dessert bases! I’ve seen people whipping up puddings, frostings, and smoothies with avocados, which are nicely disguised by sweet fruits. No matter how you use them, you are adding a nutrient powerhouse to your dish.
In addition, while guacamole traditionally contains cilantro and lime juice, I’ve substituted other herbs and citrus fruits when I’ve been out with great results. Your guacamole will take on a totally different flavor with parsley and lemon juice, for example. Experiment with what you like and enjoy!
FORMULA BASE: GUACAMOLE
Serves 4-6 as an appetizer*
- 2 lbs ripe avocados
- ½ lb tomatoes, diced –> I’m using romas.
- ½ of a small onion, finely diced –> I’m using red.
- ½ cup finely chopped fresh herbs –> I’m using cilantro.
- ¼ cup freshly squeezed citrus juice –> I’m using lime.
- Minced garlic to taste –> I’m using 2 cloves.
- Spices to taste (optional) –> I’m using ½ tsp each chili powder and paprika and ¼ tsp cumin.
*Halve the recipe to snack alone or with a friend.
Halve your avocados, remove the pits, and mash. Mine are incredibly ripe, so they have a few brown edges – this is nothing to worry about!
Stir in all remaining ingredients and dig in.
It will keep in the fridge for several days, but it will brown in the process. If you can’t get past the changed in color, I would eat the whole batch right away. 🙂