3 Haas avocados
1 lime, juiced
½ red onion, diced
8ish cherry tomatoes, seeded and pulp removed, diced
1-2 Tbsp fresh cilantro, chopped
1 clove garlic, minced
½ tsp ground cumin
½ tsp coarse salt
A few quick dashes of vegan Worcestershire sauce*
- Cut each avocado in half, remove the seed, scoop out the pulp and put in a mixing bowl. Squeeze the lime juice over the avocado pulp and mash with a fork (or a potato masher like I did).
- Mash in the cumin and salt, then fold in the onion, tomato, cilantro and garlic.
- Stir in a few quick dashes of Worcestershire sauce. (This is the secret ingredient that REALLY makes this guac special!)
- Refrigerate for a half hour or so, then serve soon after with tortilla chips (or whatever you want, for that matter).
*I use vegan Worcestershire sauce (like Annie’s Naturals Organic Worcestershire Sauce) because most traditional-recipe Worcestershire sauces contain anchovies … aka not vegetarian.
I know there are a bunch of ingredients, but it’s SOOOOO easy to make. I’m not sure this recipe has been perfected yet, so I’m open to your suggestions. Don’t get me wrong, it rocks. I brought it to a gathering of friends and it didn’t last long. I prefer to eat my guac with blue corn tortilla chips with flax seed or Mission tortilla strips. YUM!
I’m gonna keep this post short and sweet, but before I go you need to know about a cool giveaway Prior Fat Girl Jen is having. You could win a sample pack of Kay’s Naturals products! It all looks pretty good — and good FOR you — so head on over to Jen’s blog and enter!
I’m going to visit my best friend Morgan this weekend, and I’m hoping we make some fab semi-healthy vegetarian meals like we did when I visited in January. We’ve both been veggies for nine months and a few days, and it’s going splendidly! We’re gonna close out Vegetarian Awareness Month with a bang!!!
Peace out, friends!