Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010
This fresh guacamole is a sure crowd pleaser, and it’s good for you too! Substitute salted tortilla chips for carrots and celery to enjoy this traditional dip guilt free. For an interesting twist, place some toppings on the side for a guacamole bar, giving yourself (or your guests) a chance to personalize their guacamole. Or make 1/2 of the recipe and pair with grilled chicken tacos (grilled chicken, lettuce, salsa, and a sprinkling of cotija cheese on toasted corn tortillas) to feed a family of 4.
Protip: If you have leftovers, keep the pit in the container and squeeze on some extra lime juice to keep your guac fresher longer.
What You’ll Need:
- 6 ripe avocados
- 6 large cloves of garlic, unpeeled
- ½ cup cilantro chopped
- 2 tbsp lime juice
- 1 tsp salt
Healthy Topping Recommendations:
- Pico de gallo salsa (buy premade or find a recipe here)
- Sliced pickled jalapenos
- Toasted pumpkin seeds
- Carrot sticks
- Celery sticks- cut into roughly 2.5-inch portions
- Multigrain Tortilla Chips (in moderation)
6 Steps Before You Serve:
01 Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes.
02 Allow thorough time to cool, then peel off the skins and finely chop.
03 Scoop avocado flesh into a large bowl.
04 Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together with a fork. Season with salt to taste. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
05 Set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips or vegetables in a large basket or bowl.
06 Pick your dipper, top to your liking, and enjoy!
Nutritional Facts Per 1/4-cup serving: 310 calories; 21 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium.