Cook’s notes: Sometimes guacamole with a lot of garlic and jalapeno is tough to digest. Lime juice is more authentic, but we only had lemon juice, and it still turned out well. This perfectly mild version is delicious and easy.
- 4 ripe Hass avocados, halved and pitted
- 4 teaspoons lemon juice
- 1.5 teaspoons dried cilantro
- 1/2 tsp kosher salt
Scoop the avocados and place in a medium bowl. Sprinkle the lemon juice over the avocado halves. Toss to coat with lemon juice. Sprinkle the dried cilantro and salt over the avocados. Using a fork, mash until a smooth consistency is achieved. Taste the guacamole “(over and over)” and adjust seasoning if necessary. Store leftovers in a covered container in the refrigerator. Stir before serving.
The next day, you can use the guacamole as part of an “Ultimate Babe Bowl” (balanced macro bowl) from Megan Kober, who is a registered dietician. “The whole purpose of a Babe Bowl is being able to pack loads of vegetables, fiber-packed starchy vegetables or grains, healthy fats and lots of protein into one meal,” Kober says.
Southwest Babe Bowl
Place the ingredients in a bowl, mix, and eat.
- Protein | 4 oz. rotisserie chicken, skin and bones removed and meat cut into chunks
- Healthy Fats | 1/4 cup mild guacamole
- Vegetables | 2 cups baby spinach
- Starchy Carbohydrates | 1/2 cup black beans (rinsed and drained) and 1/2 cup corn kernels
- Bonus Bites | 1 to 2 Tablespoons homemade salad dressing, such as Small Batch Italian Dressing