Guacamole

Serves | ~2 c

Ingredients:

• 3 avocados

• ½ bundle of cilantro, roughly chopped

• 1 lime, juiced

• 1 garlic clove, minced or garlic powder

• Optional: Roma tomatoes, red or white onion, jalapeño

Directions:

1. Halve avocados and remove pit. Scoop or squeeze out the insides into a bowl and lightly mash with a fork. Leave chunky or mash completely smooth depending on preference.

2. Add remaining ingredients and stir. Season with salt.

Notes: I love keeping it chunky, so I’m careful not to over-mash the avocados. If adding tomatoes, use about ¼ cup diced Roma tomatoes. If adding onion, use about 2–3 tablespoons finely diced. We also like to add ½ minced jalapeño for heat (remove the seeds and membranes for less heat).

Ways to Serve: Use on top of desired dish such as crunchy baked tacos, enjoy as a dip with chips, or spread over toast with scrambled eggs.

You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.