Serves 4 to 8
WHILE ON a much-needed vacation with my dear friend Rick, he made incredible guacamole every day, while the rest of us sat on the beach being lazy. I brought along my Pure biscuits (here), and we all used them to scrape that guacamole bowl clean. Avocado, as you may already know, is one of the best sources of healthy fat. Pair that with sitting on the beach with good friends, and I can’t think of a better prescription for feeling well.
When I’m feeling up for raw vegetables, I might dip carrots and celery in this. It’s a great topping for grain-free bread or toast and—call me a rebel—I’ve even been known to plop some on my baked sweet potato. I’ve changed this slightly from Rick’s original masterpiece, but the spirit is still there and this is by far the best guacamole I’ve ever had anywhere—thanks in part to the secret power ingredient and our old friend: turmeric!
2 ripe avocados
1 red onion, diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon fresh lime juice
1 teaspoon fresh lemon juice
½ teaspoon Himalayan salt, plus more to taste
Handful of chopped fresh cilantro and/or Italian parsley
Mash everything together in a bowl. You could use a mortar and pestle, which I really love because it presses everything together and seems to bring out the flavor more. Or, just mash it with a fork. I also like to drizzle a little more olive oil over the top as well, because you can’t have too much good fat. Consume joyfully.
If on the off chance you have leftovers, store them with an avocado pit, drizzle with a little more lemon juice, and press wax paper, parchment paper, or plastic wrap on the guac so it touches as much of the surface as possible. You can keep it for 1 day this way. Longer than that and, sadly, guacamole turns brown. However, I advise you to eat it all because it’s never as good it is when it’s freshly made.