Guacamole is one of my favorite dips, dressings and spreads all rolled into one. Already well on its way to Paleo, the only adjustments to make Paleo guacamole would be to use almond flour tortilla chips or coconut flour sandwich bread. Guacamole is a staple in my household and let’s be honest, everything is better with avocado. It’s almost like the food gods said, “Okay, we’ll let that slip up slide. But only if you top it with avocado!” and I almost always do. It’s one of the few guilty pleasures I don’t feel so guilty about. An I definitely feel, dare I say it… proud to share this simple and easy recipe with all of my Paleo family foodies!
Total Time to Make: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
- 2 avocados
- 1/4 small onion
- 1 small tomato
- 1 bunch cilantro
- 1/2 lime
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon Celtic sea salt
- Dice onion, tomato and cilantro and add to small mixing bowl.
- Slice avocados in half, pit, and scoop flesh into bowl. Add 1 teaspoon paprika, 1 teaspoon black pepper and 1/2 teaspoon salt.
- Mash avocado in bowl and mix well with other ingredients with fork. Transfer to serving dish and squeeze on juice of half a lime. Sprinkle with remaining teaspoon of paprika.
- Serve immediately. Or refrigerate for 30 minutes, then serve chilled.
Guacamole, just like homemade mayo, lends itself to so many flavors. Add or subtract what you like best. Want more lime next time? Add some zest. Don’t like cilantro? Try fresh parsley, basil or thyme. Want something on the sweet side? Add coconut flakes and honey. Even some cocoa would give this dip a quick pick me up no guest would ever suspect. Take it to the max, and you’re guaranteed to get an empty bowl back.