Guacamole is absolutely one of my favorite foods. I have been addicted to chips and salsa a good majority of my life, so this fits in nicely with that addiction.
Also, Cinco de Mayo is right around the corner!! Hooray for a valid excuse to eat Mexican food all weekend!
I make pico de gallo, then add in the avocados right before serving. My guacamole recipe is a mix of fresh avocado salsa and traditional guac.
This is great served with chips, with a burrito bowl, on tacos, on top of grilled chicken, or with raw veggies (to keep it healthier and grain free*).
A couple notes:
- I doubled the amount of pico de gallo so that we could have that as a separate condiment. It’s great on it’s own as a fresh salsa. If you just want it for guacamole, go according to the recipe below.
- If you make the pico ahead of time it can get more juicy. If this happens, drain some of the juice/tomato water out before adding the avocados.
- 1/4 c yellow or sweet onion, chopped small
- 1 small garlic clove, minced
- 1 tomato, seeds removed, chopped small
- 1/2 jalapeño, seeds and membrane removed, minced
- handful cilantro, chopped
- 1 tsp lime juice
- 3/4 tsp sea salt
- 2-3 ripe avocados (I used just over 2 large avocados)
Mix first 7 ingredients together (everything besides the avocado) to make the pico de gallo. Set aside until ready to eat.
Right before serving, remove the peel and seed from the avocado and cut into small/medium size pieces. Make sure the pico isn’t too juicy. Add the avocado to the pico de gallo and mix with the fork, lightly mashing the avocado. We like ours to still have some pieces of avocado.
**To keep this as a grain-free, sugar-free meal (Maximized Living approved), don’t serve with chips. You could have it as a topping for chicken or a salad, or as a dip with raw veggies.