Hungry for a fresh take on guacamole? Maybe with a little tomato, onion, cilantro, and peppers added to give it an extra bite? Well thanks to my friend Amber, you’re in luck…
I realized recently I’ve never posted a guacamole recipe. How can that be? Every paleo peep I know is crazy for avocados. Then it occurred to me – I’ve had Amber’s awesome guacamole recipe for years. No need to try to improve upon perfection!
I know everyone’s tastes in guacamole, like salsa, are highly subjective. All I can say about this recipe is every time Amber invites me to a party she makes a gallon of this stuff. People actually crowd around the table, chips in hand, waiting for her to bring it out. So that should tell you something.
I can’t tell you how much I love this girl. She’s my heart. She’s the friend that calls you on a bad day and says, “Are you ok? I’ve been thinking about you.” She’s the friend you take with you to the mall when you have finally saved up the money for those designer jeans you’ve been drooling over. You try them on and walk in front of her and ask, “what do you think?” She knows you love those jeans. She puts her arm around you and says, “let’s find you something even better!” (And she does!) She’s THAT friend. You all know what I’m talking about. One in a million.
And I don’t just love the guacamole because of her. I love it because it’s a little chunky, fresh, and spiced-up just right. I even add bacon to it every now and then and smother it on turkey wraps. It’s so good!
Try it. Let us know what you think. Amber is not a food blogger, but this girl really knows how to cook. And I happen to be a girl lucky enough to call her my friend.
Enjoy this paleo recipe!
P.S. The recipe is posted below just how Amber wrote it. She does a great job of explaining everything – and check out her nifty tip on how to use the avocado pits to keep your guacamole green!
My Favorite Paleo Guacamole Recipe
- 3-4 avocados average-size – soft and ripe (but not too soft)
- 1 bunch green onions – diced
- 1/2 purple onion – diced medium
- 1/2 cilantro bunch chopped (top leaves only – no stems)
- 1 tomato seeds removed, diced
- 1 jalapeño seeds and spine removed (for us wimps) and diced small
- 1 serrano pepper seeds and spine removed (for us even wimpier wimps) and diced small
- 1 lime juiced
- 2 tbs lemon juice
- Kosher salt (to taste)
- Garlic salt or 1-2 fresh minced garlic cloves (to taste)
- 4-5 cooked strips of bacon (optional) crumbled
- Serves 3-5 (simply double or triple recipe to serve more)
- Roll avocados on counter to soften. Cut each length-wise and use knife to carefully karate chop out the avocado pits (save them – you’ll need them in a few minutes). Use your knife to criss-cross cut avocado meat in each half.
- With a spoon, scoop out diced avocado meat into a bowl then add the lime juice, lemon juice, kosher salt and garlic salt.
- Use a fork to gently mush everything together-try to leave some chunks of avocado meat.
- Do a quick taste test and add more salt, garlic salt and/or lime/lemon juice if needed.
- Once desired flavor is achieved, gently fold in cilantro, tomatoes, green onions, purple onions, jalapeño and serrano peppers.
- Crumble and sprinkle around the cooked bacon
- I personally like my guac chilled, so this is where the saved avocado pits come in handy. Place them in the guac around the edges in the bowl and then cover with cellophane wrap, making sure the plastic wrap is touching the guac. These two tips keep your yummy concoction green and purdy!
- Serve cold and enjoy!