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Avocado management is a real thing in The Kellie Kitchen. When I have three or more ripe avocados all at once then it’s time for guacamole.
- red onion
- clear vinegar
- salt and pepper
Mash all together
Dump all the ingredients for your guacamole into a bowl and mash all together. You decide how smooth or chunky you want your guac.
For us it’s pork rinds ALL.THE.WAY! But you can also serve with vegetables or right on top of a salad. I even eat it by the spoonful-YUM!
This is a tough one. I never want to throw out any food…ESPECIALLY GUACAMOLE. However, guac the second day is just sub par.
You can try to seal the top of the guacamole with a layer of plastic wrap. Lay the plastic directly on the top surface of your guacamole so no air touching the avocado.
This plastic layer helps keep the browning from happening. STore in the fridge overnight. When serving, remove the plastic wrap and scrape any browning away.
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If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
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- 3 avocados large and diced
- ½ cup tomato deseeded and diced
- ¼ cup jalapeño deseeded and minced
- ½ cup red onion small dice
- ½ cup cilantro packed and finelychopped
- 1 tbsp vinegar white/clear
- ½ tsp salt
- ¼ tsp black pepper
- In a large bowl add all of the ingredients. Using a fork, mash all of the ingredients together. I like to keep my avocados slightly chunky. Taste for seasoning and serve.
- Serve guacamole with pork rinds, low carb tortilla chips, or a variety of vegetable crudites.