AuthorRachel StricklinCategoryAppetizers, Gluten Free, Lunch, PaleoChop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.
Top with chili powder, pumpkin seeds, and goat cheese.
IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.
***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.
Ingredients
Directions
Chop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.
Top with chili powder, pumpkin seeds, and goat cheese.
IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.
***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.
