About This Recipe
This classic dip is raised to new heights with the addition of chunks of tomatoes and red onion. It is delicious served very fresh with crunchy cruciferous vegetables, such as broccoli and cauliflower, but you can blanch them so they’re easier to digest, if you prefer. Try not to overmash the avocado or overmix the ingredients—guacamole should not be mushy like baby food.
- Belgian endive: leaves separated
- Broccoli: blanched for 3 minutes
- Carrots: raw, cut into sticks
- Cauliflower: blanched for 3 minutes
- Celery: cut into sticks
- Radishes: halved
- Red and yellow bell peppers: sliced lengthwise into strips
As Found in
The Obesity Code Cookbook
- Prep: 25 m
- Total: 25 m
- Servings: 2cups
- 3 ripe avocados
- 2 garlic cloves
- 1 jalapeno pepper
- 2 limes
- ½ lb grape tomatoes
- 1 red onion
- 4 sprigs fresh cilantro
- salt and pepper to taste
- Assemble, prepare, and measure ingredients. Halve avocados, discard pits, and scoop flesh into a bowl using a tablespoon. Mince garlic. Seed and mince jalapeño pepper. Zest and juice limes. Chop tomatoes. Finely chop onion. Chop cilantro leaves and stems.
- In a large bowl, mash avocado coarsely with a fork, so some chunks remain. Stir in garlic, jalapeño, 1 tablespoon of lime zest, 2 tablespoons of lime juice, tomatoes, onions, and cilantro. Taste and add more lime juice if you like. Season with salt and pepper.
- Spoon guacamole into a serving bowl, or if you make it ahead and plan to serve it later, squeeze some lime juice over top, cover with plastic wrap—pressing plastic right onto the surface of the dip—and refrigerate for up to 4 hours.
- To serve, arrange vegetables in an artful tumble on a serving platter or tray and serve with the bowl of guacamole sitting alongside.