My Favorite Guac

I love guacamole. I would eat guac by the bucket if society would allow for it, but I know that society is fill with guacamole-hating neanderthals.

Tsk tsk.

On my Whole30, I started making my own guacamole. This stuff doesn't last long—I usually eat it, or it turns brown by the next evening—but usually is the perfect amount for two people.

I almost always cook for one, but, on top of being simple in general, the recipe is easy to double or triple or quintuple. Whole30 party? Okay.

I think I am safe to assume that you're jealous of my mad skills. A note: I usually eyeball my spices, then add more to taste, but I wanted to give approximations for anyone who really likes to use recipes. I respect your recipe use. The cayenne is optional, but I like everything spicy, so I occasionally add extra. You, too, can possess this tasty guacamole in your repertoire. If you dare.

Whole30-Approved Guacamole

2 Servings

• 1 ripe avocado
• 1 T lemon juice (approx. 1/4 fresh lemon)
• 1/2 t salt
• 1 dash pepper
• 1 t chili powder
• 1 dash cayenne pepper (optional)
• 1/4 yellow onion, minced (approx. 2 T)
• 2 T garlic, minced 
• 1/2 roma tomato, diced (approx. 1/4 c.)

Add all ingredients EXCEPT tomato to bowl and mash together until your guacamole is to your preferred consistency. Fold in tomato. Eat.

74.5/730