I try to cut out onions and tomatoes where possible, as they cause inflammation and make me feel less than tip top. Those are, however, two of the key ingredients in guacamole. So I set myself to some thinking: What could provide that extra crunch you get from onions? And furthermore, will I even miss the tomatoes?
The answers? Celery and no! The flavor of this is unique and creamy and doesn’t need the hearty tomato to round it out. The celery also provides the perfect crunch and a bit of added freshness that delivers the ideal balance.
We like to make our in a mortar and pestle, but you can simply use a fork. Whatever method you choose just don’t forget the acid and store it with the left over avocado pits in the dip, both will keep it fresher longer!
A tip on checking for ripeness on avocados: Check the nub at the top. This is where the avocado was attached to the tree. When fruit ripens, the cells between the nub and the avocado die allowing the to be separated. If you pull/push on the nub it should easily pop off and be green on the inside. If it doesn’t come off, it is under ripe. If it comes off but the nubs previous home is brown, the avocado is over ripe. So now ya know!
Ingredients
- 3 ripe avocados
- 1 stalk of celery, chopped
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground cumin seeds
- 1 tbsp. fresh dill (1 tsp. dry)
- 1 tbsp. fresh cilantro
- 1 tbsp. lemon juice
- 2 tsp. lime juice
- salt and pepper to taste
Instructions
- Place all ingredients into the bowl of a mortar and pestle
- Smash ’em all up until the guac’ is slightly paste like but also has some chunks of avocado
- Transfer to a fancy serving bowl or a Tupperware with pits in the dip
- Eat with chips, on tacos, or with a spoon. Whatever you like to do!
Enjoy!
Green and Gluten Free 