I used to be one of those people that didn’t like guacamole, or avocados at all. If it had the green stuff, I wasn’t touching it. I never really gave it a chance. It just looked gross. After we started eating organic/healthier foods, my taste buds changed for sure. I started trying things that I hadn’t tried in so long and it all tasted so good! Two things I still do not like for sure are mushrooms and fish. I do like clams, baby shrimp, lobster, crab, and smoked salmon is pretty good. And my husband likes tuna fish. Other than that we are not really seafood people. I know that’s weird living in WA. And it took me a long time to start liking crab and smoked salmon. As for the mushrooms, we don’t mind cream of mushroom soup as long as the mushrooms are chopped small. Okay, I have really gotten off topic here. š So it is justĀ estimated amounts in this recipe. Just taste and add more if you need to. I never really measure. GuacamoleĀ is good on a burger or in a burrito too. When I use it as a dip, I buy organic tortilla chips and I usually try to get gluten-free. This would be a great New Year’s Eve appetizer! I would double the recipe though. 
Ā
- 2 large avocados
- 1 tsp garlic powder
- ½ tsp onion powder (or 1 TB chopped white/yellow onion or red onion)
- ½ tsp cumin
- 1 TB chopped cilantro
- 2 small tomatoes-chopped
- a few squirts of lime juice
- salt & pepper (sprinkle desired amount)
- Mash up the avocados first. Cut around the avocado lengthwise and they usually peel apart easily. Then you can scoop out the seed and scoop everything out. And I found it easier to scoop if they are at room temperature (they should be kept at room temperature anyway unless they are ripe and you donāt want them to ripen more). I use a potato masher to mash up the avocados.
- Then add all the other ingredients and stir it up.
Ā
2 Comments