I’ve been on a summer recipe kick lately. First I posted my Creamy Potato Salad and now this recipe – my Everything Guac! Next it will be bruschetta then veggie burgers (but if you haven’t tried my Beet Bean Burgers yet, you can start there). Even though guac is a summer recipe, perfect for BBQ’s and picnics, truth be told, I make guac all throughout the year. Even in winter when the avocados at the grocery store are hard as a rock, I will buy them and patiently wait for them to take their sweet time to ripen.
I have to admit, making this guac and shooting it with my hubs really helped my vulnerability hangover (see my last post). Thank you to everyone who commented on that blog post. I tried to answer as many comments as I could but if I didn’t answer you, I read your note and I thank you from the bottom of my heart for sharing.
Now back to this guac. Honestly, I can’t think of a snack I like better than guacamole. It’s the perfect dish:
- It’s packed with fiber (there is around 7-10 grams of fiber per avocado)
- It’s satiating because it’s full of good fats that are wonderful for keeping cholesterol levels in check
- It reduces the risk of heart disease
- It’s GREAT for healthy skin .
Avocados are rich in carotenoids which you’ll also find in orange vegetables like sweet potato and butternut squash . A cool fact you should know about avocados is that fat greatly enhances the absorption of carotenoids, so avocados are a perfect food! Carotenoids are important for the immune system , heart health and skin health.
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I call this the Everything Guacamole because it’s quite different than traditional guacamole which is typically just lime juice and mashed ripe avocado – nothin’ wrong with that!
I add a lot more ingredients to mine, to really make it pretty meaty. From tomatoes , to hemp hearts, cilantro to garlic – you get a lot of flavours in one bite! If you don’t like cilantro, then swap with mint. Yes, mint in guacamole is super fresh, vibrant and yummy!
Whether you enjoy it mid-afternoon, as a pre-dinner snack or a side at dinner with some burgers, this guacamole fits anywhere and anytime!
I’ve been lucky lately with the limes I’ve been buying. They were just awful in the winter. A whole lime might give you a drop of juice, but these limes were SUPER juicy. I roll them on the counter before cutting them because it helps release the juices. I’ve read that you can put them in hot water and that can plump them up too if you’ve got a dry lime.
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Here’s the recipe for The Everything Guac!
Snacks
The Everything Guacamole
PrintIngredients
- 4 ripe avocados, de-seeded
- 1/4 of a large red onion, finely chopped
- 3/4 cup grape or cherry tomatoes, quatered
- 3 tbsp hemp hearts
- 1-2 garlic cloves, finely chopped
- Juice from 2-3 limes
- 1/4 cup fresh cilantro, chopped
- Pinch sea salt
- In a large bowl, place avocados and mash with a fork.
- Stir in red onion, tomatoes, hemp hearts, garlic and lime juice.
- Mix in cilantro just before serving and a pinch of sea salt.
Serves 4-6
Serve with fresh cut up veggies, plaintain chips or tortilla chips.
EnJOY!
As for what to enjoy your guacamole with, the obvious choice is tortilla chips. But I have been LOVING these plaintain chips by Terra – OMG! I buy them at my local convenience store but they are really easy to find at most grocery stores now. I also love Lime Siete Chips which are cassava root flour-based so they are gluten and grain-free. I cut up carrots and sweet peppers too. Let’s not forget cucumbers because they are a good dipping tool.
Happy Summer friends!
If you’re looking for some more seasonal recipes, here are some of my favourites on the blog.
6 thoughts on “The Everything Guacamole”
As a native Californian, I approve this recipe. It’s actually my go-to (minus the hemp hearts), but I add cumin (try it — you won’t be sorry!) and a pinch of cayenne. Sometimes I sub shallots for the red onion. Instead of mincing the garlic, I use a Microplane.
As I would be making this quac for just me – how long would it last in the fridge.
Hi Carol! Within a few hours of storing it in the fridge the avo will start to brown. I usually just scrape off the brown part, and then dig in. I don’t usually keep it longer than 24 hours.
Cumin sounds delicious and I like some heat, so the cayenne sounds nice too 🙂 thanks for sharing!
Thanks Joy! I appreciate your sharing, passion and joy!! 😊
Thank you Sandra!