Carolyn’s Guacamole

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Guacamole | Wheat-Free Meat-Free

I’ve been in St. Louis visiting family. (And celebrating Larissa’s graduation–once again congrats!) This afforded me the chance to cook with an awesome lady friend from high school.

We went to the store to get ingredients to make a potato salad (recipe coming next week), but while we were there, we decided to make guacamole as well. By “we” I mean, Carolyn made the guacamole, and I took pictures. (Which is much easier than having to do both.) You, lucky readers, are in for a treat, because she sure knows how to make guacamole.

Carolyn’s Guacamole

  • 2 large avocados
  • 1 small tomato, diced
  • 1/3 of a medium red onion, diced
  • 2 cloves of garlic, minced
  • 5-6 sprigs of cilantro, chopped
  • juice of half a lime
  • dash of garlic powder
  • 1/4 teaspoon salt
  • scant 1/4 teaspoon cumin
  • freshly cracked black pepper

  1. Slice the avocados in half and remove seed. Score the avocado halves into a grid, then empty in a mixing bowl. Add in the remaining ingredients and gently mix. Adjust seasoning and serve.

Now the catch with a recipe like this is that it’s deceptively simple. Throw things together in a bowl and you’re done, or so you think. But the secret to truly fantastic guacamole is to taste, taste, taste. (And I should say this was truly fantastic guacamole; it got rave reviews with all the family.) Think of the proportions above as a guideline. (After reading Carolyn’s comment below I should note tasting is not enough, you actually have to adjust the seasoning too. ;))

The finished product here had a hint of lime. The garlic was understated. You should taste the cumin but it shouldn’t be overpowering. The salt is important to make everything pop.

If you don’t eat all the guacamole in one sitting, cover with plastic wrap and press the plastic wrap into the guacamole. This keeps it from browning.

Avocados are in season right now, so it’s the perfect time to give this recipe a try. Carolyn, thanks for sharing your delicious recipe and for being my hand model/food stylist. I hope we have many more cooking dates. :)

This recipe is also shared in Full Plate Thursday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Larissa says:

    This guacamole was amazing! Way to go Carolyn.

  2. The recipe sounds delicious, and the photos from prep to finish are wonderful! Makes me want some right now!

  3. Carolyn says:

    Yay! Can’t wait for another date, I loved watching the painstaking process of food blogging prep work. Of course, we make a great team. Kalinda, you expressed perfectly the taste-adjust-taste process of a great guacamole.

  4. @Everyone: See Lissa’s comment, it really was fantastic guacamole.

    @Pat: Please do, see above. ;)

    @Carolyn: You just reminded me that adjusting the seasoning is an important step after tasting, otherwise it’s just eating. I’ll change that above.

  5. Hi Kalinda,
    Your Guacamole looks so good. Guacamole is a staple around here, we just have to have it. It’s the lime juice that makes it special. Great recipe! Thanks for sharing with Full Plate Thursday and come back soon!

  6. This looks so pretty. I love avocados and guacamole! Love that hers is chunky. I tend to make mine more…mushed. :)

  7. I love that my ladies are such great cooks! I want to eat that. And everything on this site. Yay Kalinda and Carolyn!

  8. Aww, hi Lucy! You’ll have to let me know the next time you’re in St. Louis, and we can all have a cooking date together. I know you have tons of great vegetarian recipes too. :D

  9. Thanks for the recipe, I made it last night – so easy and delish!

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