Avocados are to California what coconuts are to Indonesia. Every time I peruse the grocery store and plant my eyes on this deep-green skinned fruit, my mind explodes with all the dishes the avocado complements. Today, one of the common concoctions recycled itself: guacamole. Seeing how these avocados were already ripe, I grabbed a bundle. Better yet, I eyeballed these scrumptious brown rice, seaweed, lentil, and sesame seed packed chips that reminded me of a total aquatic, beachy snack. Here’s my recipe for some of my favorite guacamole, so good it’s goddess (or godly) grade!
Flavorful pacific flavors with this homemade guacamole and seaweed chip combination.
Let’s explore the greens in this snack:
Avocados. They’re packed with 20 different vitamins and minerals, including a lot of potassium (let’s keep that blood pressure at a healthy level) and fiber. I like to refer to them as “fat that burns fat,” with the addition of antioxidants.
Seaweed. It contains iodine, which helps regulate hormones. Additionally, seaweed is a great source of antioxidants and can reduce inflammation.
So grab your avos, a dash of seasoning, and your appetite for this delightful goodness then start smashing!
The Ingredients:
4 Ripe Hass Avocados
1 lime
1/2 Red Onion (finely chopped)
Cilantro (finely chopped)
1/2 TSP Salt
1 TSP Garlic powder
1 TSP Cumin powder
1 TSP Cayenne powder
Pepper
Sriracha (optional, if you want some extra zing!)
1. Dice your tomatoes, onions, and finely chop the cilantro.
2. Slice the avocados and place them in a separate bowl. Use a spoon, fork, or utensil of choice (I used a potato masher) to smash the avocados until there are few chunks, depending on how you like your texture.
3. Toss in the tomatoes, onions, and cilantro, then combine all ingredients.
4. Slice the lime and squeeze the juice over the combination. This retains the flavor and reduces browning of the guacamole.
5. Measure out your spices and seasonings — the amount is subjective and up to personal preference, but I tend to sprinkle cumin, garlic powder, and black pepper sparingly over my guac.
6. Sriracha! Depending on how much extra tang you want, add some in. I added about 1 TSP in there for a little flavor and spiciness.
Of course, you can alter the recipe according to whichever flavors you have a greater penchant toward. Guacamole escapes faster than you can blink your eyes in my household, which is why I made a hearty amount.
Now, the chips: I used chips from gimMe Organic Health Foods, and they’re absolutely tasteful and irreplaceable. Feel free to use your favorite bag!
For even more pacific flavor, try your guac and chips with a fresh margarita (highly recommended!).
