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!
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.
Mix all ingredients and enjoy!
Find more great recipes in my cookbook, Flavors of Health.