Submitted by: Patricia Decote
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 3
I can't upload a picture from my iPad, but if I could it would be me licking the bowl to make sure I get my whole serving!! Do to love the taste of onion and garlic? Are you tired of trying to keep your guacamole from turning grey in the fridge? Then this recipe is for you!!!
15 cracker, crispbread, whole-grain
1 avocado
1/3 yellow onion
2 sml. garlic
2 cilantro, bunch, fresh, organic
1/2 lime
1 roma tomatoes
1/2 tsp. sea salt
Finely chop sweet yellow onion and set aside.
Crush cloves of garlic with the side of the knife blade and remove outer skin. Finely chop and add to chopped onions.
Finely chop enough cilantro and add to top of onions.
Dice ripe medium Roma tomato and set aside, separate from onion mixture.
Cut the avacado in half length wise removing the pit. Scoop all of the avacado meet out of its shell and into a med mixing bowl.
Add fine Sea Salt to avacado in bowl.
Smash the avacado and salt together until it is has a creamy texture. Some lumps of avacado are ok!
Add in the onion and cilantro mixture.
Squeeze the juice from a ripe lime onto the mixture and mix well.
Add the diced tomatoes and mix carefully.
Scoop 1/2 cup of mixture onto a plate for yourself. Add to plate 15 organic corn crackers. I used Garden of Eatin Mini Yellow Rounds that I purchased from Whole Foods that were perfect! Please note the crackers account for 1 fat and 1 carb of this recipe.
You'll find yourself licking the bowl....it's that good! Enjoy!
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