This is such a quick and easy (and gluten-free and budget-friendly I might add!) guac recipe and it doesn’t last long, it’s gobbled up in minutes! So thanks to Hubby for opening my eyes (and tastebuds) up and for sharing this recipe with BHHY readers and me (xoxo)!
I have a confession to make. I hate avocados. HATE them. It makes me so frustrated. I know how good they are for your body. They just aren’t good for my soul. I want to love them like the rest of the world, but I just can’t. I can’t do avocados and I can’t do guacamole.
- 10-12 cherry tomatoes
- 1/4 red onion
- 2 Hass avocados
- Juice of 1/2- 3/4 fresh lime
- salt to taste
- Peel and remove the pit from both avocados. Mash the avocados in a medium bowl until a consistent paste-like texture is achieved.
- Dice the tomatoes and red onion and mix into the bowl with the mashed avocados.
- Squeeze the lime into the mix and top with sea salt to taste.
If you have leftovers (which is very unlikely), you can store it in an airtight container in the fridge for 24 hours… just put one of the avocado pits in with the leftovers to keep the guacamole looking it’s greenist.