Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!
Pico de Gallo or fresh salsa
Greek yogurt or sour cream
Salt as needed
You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
Start by mashing all avocadoes in a bowl
Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
With the remaining avocado/salsa mixture, add in some yogurt
My father in law has a big garden. I loooove that we get to go over for a visit, and then he sends us home with a bag fool of yummy home grown veggies!! I’ll be honest. I made this and took these pictures a month ago, and am just getting around to blogging the recipe-whoops! Hopefully, you can still get your hands on some kind of squash that is ok to eat raw, because this was amazing and a great way to sneak in some veggies/aka totally healthy!Ingredients
You can totally play with these measurements of ingredients. I honestly don’t even remember how much of what I used-sorry!! I sometimes just throw a bunch of ingredients in the Cuisinart, hope for the best, and then add a little more of this or that as needed. This time it worked! 🙂
One medium to large yellow squash
10 Cherry tomatoes
2 Baby onions, or about 1/3 cup diced
1/4 Teaspoon crushed garlic
4-5 fresh basil leaves (you could use the typical cilantro as well, but I love my Trader Joe’s $2.99 Basil plant! Mainly, because it’s still ALIVE! haha :))
Salt and Pepper to taste
Juice from half of a lime (not necessary, but an added bonus)
Cut off the ends of the yellow squash, cut into 1 inch slices and toss in the Cuisinart. I keep the skin on…
Throw everything else in there and pulse a few times. The squash is the main thing that needs to be shredded first, everything else pulses up pretty quickly.
Serve on top of any kind of grilled fish/meat, with chips, pitas, sweet potato or plantain chips. Really, you can do whatever you want with this!
This is best served right away. The liquid from the squash tends to leak out the longer it sits, which might not be so appealing to some if you make it too much ahead of time 🙂 I still ate leftovers the next day, but I really hate seeing food go to waste, and it still tasted yummy! You could probably use a lot of different veggies in this. Carrots, zucchini, eggplant (?? Not a big fan, but to each his own :)). The main goal is to slip some extra vitamin enriched goodness into something that everyone loves-guacamole!
Here’s another super simple healthy Paleo and Whole30 recipe for you. I don’t know why, but I always feel so bada$$ when I grill on my own! Am I the only female that feels that way? Sounds totally sexist, but usually it’s such a nice excuse not to cook break to have the Huz do the grilling. It’s so easy, less dishes to cook, and I swear everything tastes better off the grill… This dinner was no exception!Ingredients (Would serve 4)
For the Guacamole
10 grape tomatoes (cut in half)
1 large avocados
1 inch cut of red onion
Salt and pepper to to taste
5 Fresh Basil Leaves // Honestly, I didn’t have any cilantro, so I used basil (I had it) and LOVE the change of flavor from the usual guacamole!
Sea salt and Pepper to taste
Pulse all this in a Cuisinart or blender until chunky.
For the BBQ
1 large sweet onion
4 chicken breasts
2 Sweet Potatoes cut in half
Sea Salt and Pepper to taste
Light your grill to medium heat
Cut the sweet potato in half and pierce with a fork, lightly coat with Olive Oil, S&P, and dried rosemary.
Once preheated, Place Sweet Potatoes on the grill first, because they take longer to cook. Make sure they cook for 15 minutes before you add other items to grill. I placed them directly on the grill-no tinfoil.
Lightly coat chicken in olive oil and sprinkle with sea salt, pepper, and rosemary. Set aside.
Peel and cut the onion into 4ths (about 3/4″ slices), then lightly coat with olive oil, S&P, and rosemary
Once sweet potato has cooked for 15, add chicken and onion. Cook both of those for 8-10 on each side (depending on size of the chicken)
Layer sweet potato, guacamole, chicken, a little more quacamole, with onion on the side.