Smoky Lime Guacamole

 

With wholesome dips, like Smoky Lime Guacamole, on hand you’re always prepared for guests and to add big bright flavor to your meals all week long!

Smoky Lime Guacamole with the flavors of creamy avocado, spicy jalapeno, smoky cumin and bright lime and cilantro is a delicious addition to all sorts of meals. Spread on a sandwich or wrap, mix into soup, or add to your burrito and rice bowls.

As far as I go to meal prep is to make a big batch of guacamole or salsa (or both!) with all my meals. Eat guacamole on eggs in the morning, spread on a sandwich or stirred into soup at lunch and slathered over whatever might be for dinner.

I love the big bright lime flavor, the smoky cumin and the freshness of the fruit in the guacamole, pico de gallo or pineapple salsa. That’s one plan-ahead meal prep I can get behind!

Even the busiest jam-packed-schedule people can squeeze in a few minutes to make these dips. They start with the same base ingredients – only chop and clean the kitchen once and have three completely different dips.

Perfect for unexpected guests, cocktail hour at home or simply to add quick flavor to your on-the-go lunches, snacks and dinners throughout the week.

Ingredients

• Avocados – ripe or ripe tomatoes, pineapple or mango. Start with the same base ingredients, grab whatever star ingredients look good and mix up a few at once.  Of course, tomato pico de gallo is an obvious choice, but play around with other less common fruit combinations. Pineapple Pico or Mango Salsa are delicious sweet and spicy variations. You can even try mixing in some cucumber, jicama, radish, strawberries, or blackberries.
• Red onion
• Cilantro
• Lime
• Jalapeno
• Garlic
• Dried cumin
• Salt

Step by step instructions

1. Start by adding onion, cilantro, garlic and jalapeno to all your bowls.

2. Then add whichever main ingredients you chose – avocado, pineapple, tomatoes, etc.

3. Season with cumin, salt, and lime.

4. Serve
5. Enjoy!

Why leave the avocado pit in guacamole

I never knew the reason why people would leave the pits in the middle of a gorgeous bowl of guacamole UNTIL my Aunt told me that she always leaves them in because it prevents the guacamole from browning. That’s all I needed to convert. How about you? Pit-in or out?

What to eat with guacamole

My favorite dinners are always slow simmered, braised, fall apart tender meat paired with bold flavors and wholesome ingredients. Meals like Chile Verde Pork and Puerto Rican Pork Roast are on the top of my list but are not always feasible.

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