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Creamy Guacamole with Heirloom Tomatoes

Author: Bethany Thomson, RDN, LDN, CLT
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 each avocados just ripe
  • 1 tbsp lemon juice organic
  • 1/2 tbsp lime juice organic
  • 1/4 cup onion small diced or 1/4 tsp onion powder
  • 1/2 clove garlic minced optional
  • 1/2 tsp sea salt or himalayan pink salt
  • 1/4 tsp black pepper
  • 4-5 each organic grape or cherry heirloom tomatoes small-diced optional

Method
 

  1. Cut the avocados in half and remove pits. Scoop the avocado flesh out of the shells using a spoon and add to a large glass bowl.
  2. Immediately sprinkle the lemon and lime juice over the avocado then add the add remaining ingredients except for the tomato. Toss well.
  3. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Gently fold in the tomatoes. Mix well and adjust salt and pepper to suit your taste.
  4. Serve immediately or cover and refrigerate for several hours prior to serving.

Notes

Kitchen notes:
  • Can only have either lemon or lime? That’s fine just use all of one type of juice.
  • Can’t have onion? Substitute scallions (just the white part) instead
  • Can’t have garlic? Just omit (that’s how I usually make mine anyway!)
  • Black pepper causing you problems? Leave that out or substitute some other flavor such as cumin or a pinch of cayenne
  • Sensitive to solanine (in nightshade vegetables) or to tomatoes? Leave out the tomatoes or substitute an unusual ingredient such as diced mango, peach, or plum
Serving suggestions: Spread on a LEAP friendly tortilla, wrap, or bread. Serve as a dip for raw carrots, bell peppers, cucumbers, or celery. Scoop up with LEAP friendly tortilla chips