Guacamole
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.
Ingredients
- 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
Instructions
- 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.
Notes
I have not included nutritional calculations on this guacamole recipe merely because it is much too difficult to give an accurate calculation based on how large your avocados are and how many servings will be in the finished product.
Storage of the guacamole can be tricky. If there is any leftover guacamole, I take a piece of saran plastic wrap And place it right on the top of the guacamole to create a seal. I store this leftover guacamole in my fridge raider for no more than one night. The next day I remove the plastic wrap and gently scrape the top layer of the guacamole that has potentially or slightly turned brown.