A Savory Snack.

I love eating my guacamole with carrot, celery and jicama sticks, rather than with chips! Avocados are the fruit of the gods, containing healthy fat, protein, 20 micronutrients such as vitamins K, C and E, as well as folate, magnesium, zinc, and potassium and phytonutrients that feed the brain, nerves, and hormones. Did you know that avocados have more potassium than bananas by weight?

Here is a scrumptious guacamole you can eat at any meal or snack. You’d better double the recipe if you plan to share it with friends, family, and co-workers!

Ingredients

1 large ripe Haas avocado, peeled, seeded and diced

½ c. chopped fresh cherry or heirloom tomatoes

1-2 cloves minced garlic

Juice of one fresh squeezed lemon, preferably a Meyer lemon

½ tsp cumin

½ tsp paprika

½ tsp salt

2 tablespoons chopped cilantro (optional)

Tip: If you leave the pit in the guacamole after making it, the dip doesn’t oxidize or brown as quickly. No, I don’t recommend blending and eating the pit for fiber.

Method

Mix all ingredients and enjoy!

Find more great recipes in my cookbook, Flavors of Health.

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dr. edward bauman

M.Ed., PhD., Founder & President Bauman Nutrition College

Dr. Edward Bauman M.Ed., Ph.D., is an internationally renowned Holistic Health and Nutrition pioneer. His field expertise in health education spans more than 40 years. He has been shaping and sharing the radical notion of the experience of wellness since 1969 with his “seed to cell to society” holistic nutrition innovations.