Recipe: Green Goddess Guacamole

Our recipe theme for the month of March is color, to go along with our colorful March book! Here is the first post of the series from Kelsi Windmiller.

Green is the first featured color for this month’s recipe theme. So many of my favorite ingredients are a beautiful green shade, so it was difficult to pick a recipe for today. I decided to keep it simple and share my favorite guacamole recipe with you. This recipe only requires a few ingredients and can be made in about five minutes. I have worked in many restaurants and have seen even more recipes for guacamole that call for extra ingredients and steps, but nothing beats simple fresh ingredients. Ripe avocados are naturally creamy on their own. The perfect amount of heat comes from the jalapeno. Lime juice and good salt pull the whole dish together. I recommend serving this as a dip with fresh cut vegetables and healthy tortilla chips, on a sandwich, or add a scoop to your homemade burritos. This is also the perfect dish to bring to a potluck, double up the recipe if you do. I guarantee it will disappear just as fast as it took to make it!

guacamole recipe

Green Goddess Guacamole

3 Ripe Avocados
½ c Finley Shopped Cilantro Leaves
¼ c Minced Red Onion
1 Medium Sized Jalapeno
1 Lime
½ tsp Kosher Salt

Start by thoroughly rinsing your cilantro, set aside to dry. Slice jalapeno in half, remove seeds, and then cut into a fine dice. Prepare the minced red onion and cilantro. Set ingredients aside. Prepare the avocado by scoring the inner meat with a small knife, be careful not to cut your hand! Scoop the diced avocado into a large bowl and immediately pour lime juice and salt on top. Mash and stir with a fork until desired consistency. Stir in the red onion, cilantro, and jalapeno. Transfer the guacamole to a smaller bowl and serve immediately.

green guacamole

More healthy recipes from the BLDG 25 Blog!

Comments

  1. I am eating guac right now…I love to add scallions if I don’t have red onion and Serrano peppers when feeding it to the kids so it’s not as hot! My favorite..could eat it everyday!
    xo
    E

  2. Here in Mexico it’s really common to also add red tomatoe and it looks more colorfull and it’s yummier :)

  3. its kosher because back in the olden days jewish people used to make their meat by rubbing or soaking it with large chunks of salt. its just large chunks of salt.

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