While it's hard to find anyone who doesn't love a good guacamole, there are some people who absolutely despise cilantro. Apparently, it's fairly common, and being a cilantro-lover myself, it's something I don't really understand. My co-worker and friend Caroline at purely elizabeth was one of those people,
and if you're in her boat, I'm warning you now that you won't love this recipe as is. It has a fair amount of cilantro, but if you're in the cilantro hater club you can easily leave it out and substitute with a bit of parsley and a large handful of chopped chives.
Other than that, this guac doesn't need a big introduction. It's got some bite from the red onion + garlic and a little zip from the lime. While this is a great base recipe, I sometimes add a tablespoon of minced red onion or some sweet yellow corn when it's in season to add a crunch and touch of sweetness. And like all other guacs (and anything avocado based for that matter) It's great on pretty much anything - quesadillas, grain bowls, burritos, on baked potatoes or with a good ol' chip.
I'll be using this tomorrow in a recipe I made for mike -- tropical sweet potato tacos with an asian coleslaw and cashew cream. That recipe will be up later this week, and it's one of our absolute favorites!
Hope you enjoy! xx
- 3 ripe haas avocados
- 2 tablespoons lime juice
- 1/4 red onion, finely minced
- 1 garlic clove, minced
- 1/2 bunch cilantro, minced (approximately 1/4 cup minced)
- 1/4 teaspoon celtic sea salt
total time: 10 minutes
yeild: Serves 4-6
Halve avocados and scoop into a large mixing bowl. Add the lemon juice and mash together with a fork until just a few chunks remain.
In a separate bowl combine remaining ingredients, stirring to combine. Slowly add to large bowl of guacamole, stirring constantly. Taste, and season with more salt and lime juice if necessary.