Being from California, avocados are prevalent and pretty much available all year round. They’re rich in antioxidants and anti-inflammatory nutrients, and are full of heart-healthy fats.

We slice them on salads and sandwiches, and my husband even spreads them on toast in the morning with a little salt and pepper. One of my favorite uses for them though is fresh guacamole. I think it adds a great creaminess to any mexican dish, especially when it is lacking sour cream or cheese.

Serve it on top of my Chili Lime Burger, or simply along side crisp vegetables.


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AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 4 avocados
  • 1/4 cup red onion, finely chopped
  • 1/2 cup tomato, chopped
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of red pepper flakes
  • 1 tablespoon cilantro, chopped


  1. Halve the avocados and remove the seeds. With a spoon, scoop the fruit into a bowl.
  2. Add the remaining ingredients and use a pastry cutter or potato masher to mash and blend until the avocados are smooth.

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