4-Ingredient Guacamole {Allergy-Free}



This is my new obsession, and a great way to consume good fat. Easy guacamole! 

We just served it to company and were told it's better than what's made fresh at restaurants. Sophisticated enough for the grown-up's but also simple and healthy enough for my one-year-old dairy allergic niece. She ate it by the spoonfuls.  

We often get asked on Facebook how to get healthy fat into dairy-free kiddos and this is a great way. Use this guacamole as chip dip, veggie dip, on sandwiches, or eat it plain!  

Do you know how to tell if an avocado is ripe? It's sort of the same technique with pears. Press a finger gently into the neck area and if it gives just a little, it's ripe. No give, it's not ripe yet. Too much of a squishy give, and it's too ripe.  Works for me every time.  


4-Ingredient, Dairy-Free Guacamole
1 Avocado
1/2 Lime
1/2 tsp. Minced Garlic
1/4 tsp. Sea Salt

Cut ripe avocado in half length-wise, remove pit, and spoon out the flesh.  Smash avocado with a fork. Cut lime in half and squeeze juice into avocado from 1/2 of the lime.  Add garlic and salt. Mix well.  Store in refrigerator.  


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2 comments:

Unknown said...

Here's a tip I learned from Martha Stewart for keeping guacamole from turning brown. On top of your bowl of guacamole, press a swatch of plastic wrap right on top of the guacamole. Don't stretch the plastic wrap across the top of the bowl, put push the wrap down on to the guacamole so it completely covers it. That way no air can touch the surface and cause the avocado to turn brown.

Jamie Kaufmann said...

That's a great tip, thanks!