As a recovering picky eater, there are a lot of foods I never tried until I was an adult (read “My Picky Eater Recovery“). Guacamole is one of them. But once I tried it, I was hooked. Now I make it once a week–and not just for taco night. I like having guacamole and tortilla chips on hand when I’m pulling together random odds and ends and calling it dinner. It’s filling, thanks to the heart-healthy fats in avocados. My kids still aren’t sold, but that’s okay. I have hope.
A lot of guacamole recipes are more elaborate than this one. Many of them include diced onion or tomato. This one is basic enough to throw together in a few minutes. If you have cilantro, chop up a handful and include it. If you don’t, no big deal.
- 1 ripe avocado
- Juice of 1/2 lime or whole lime, to taste
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Handful fresh cilantro chopped
Slice avocado lengthwise all around and twist to open. Scoop out flesh into small bowl.
Add lime juice, garlic powder, salt, and cilantro.
Mash with potato masher or fork until well combined.
Serve immediately. To store leftovers, press plastic wrap onto surface of guacamole (to prevent browning) and refrigerate.