Happy Cinco de Mayo, friends! In celebration, I’m sharing the best guacamole recipe ever!! (Seriously - it’s like a fiesta in your mouth!)
Now, here’s the thing: although using cilantro is the more authentic way of making guacamole, I’ve never been the biggest fan. (Anyone else feel like cilantro tastes like soap? No? Just me?)
Instead… I use chopped fresh parsley, which does an even better job (in my humble opinion!).
It has the perfect balanced ratio of avocado to tangy lime to spice from the jalapenos (I highly recommend adding chilli flakes if you’re big on spice!). Plus, it’s also super high in essential fatty acids and fibre from the avocado and filled with tons of micronutrients from the parsley, garlic, tomato and more!
Added bonus: It holds up really well the next day, which you don’t often find with homemade guacamole.
Try this recipe for the perfect healthy snack, paired with some nachos or fresh veggies - or use it as a topping for some Healthy Fish Tacos. (another personal fave!)
Grab the recipe + goods below!
4 small-to-medium avocados
4 cloves garlic cloves (skin and all!)
1 beefsteak tomato, diced
1 cup parsley, finely chopped
1 small onion, diced
1 jalapeño pepper, seeds removed & finely chopped
1 lime, juiced
1 tsp flaky sea salt
Optional: chilli flakes or oil (for added heat)
Preheat the oven to 375°F. Wrap your garlic cloves in some aluminum foil and bake in the oven until roasted. (About 15 minutes).
Slice your avocados in half. Remove the pits. Then, scoop the contents into a medium bowl and mash with a fork to your desired consistency. (I prefer it quite smooth, but you can also make it chunky by mixing and mashing it less!)
Add your diced tomatoes, parsley, onion and jalapeno pepper to the bowl and mix until thoroughly combined. Toss in your lime juice and salt, mixing once more. (Give it a quick taste here to see if the salt is to your liking - otherwise, you can feel free to add more.)
Once the garlic is roasted, squeeze it out of its casing and add it to the mixing bowl. Using a fork, mash the roasted garlic into the guacamole and mix until it’s well dispersed.
Top with chili oil or flakes if desired, and dig in!
Using 4 servings:
calories per serving 256