Prep Time; 30 minutes
Cook Time; N/A
Ready In; 1 hour 30 minutes
Makes; 2 cups
This recipe is; Body Ecology Safe, Corn Free, Dairy/Casein Free, Egg Free, GAPS Legal, Gluten Free, Grain Free, Nut Free, Paleo, Raw, SCD Safe, Seasonal - Summer, Soy Free, Sugar Free, Vegan, Vegetarian, Vinegar Free, WAPF Safe.
- Saucepan or Kettle to boil water
- Chopping Board
- Chef's Knife
- Colander or Sieve
- Measuring Spoons
- Medium sized Mixing Bowl
- Potato Masher
- Garlic Press
- 2 ripe avocados
- 1 large lime or 2 key limes
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1/2 medium onion
- 1 tomato
- 1 tbsp fresh cilantro
- 1 small clove of garlic
- Put a good amount of water on to boil, at least two cups.
- Dice the onion very small, about 1/4 cm square.
- Crush and peel the garlic clove. Remove the tough end.
- Place the onion and garlic in the colander and pour the boiling water over them. Set aside to cool.
- Dice the tomato into 1 cm square chunks, remove the seeds and set aside to allow the juices to drain out.
- Juice the lime, you should have about 2 tbsp lime juice.
- Halve the avocados, remove the seed and scoop the flesh from the peel. Place the avocado flesh into the mixing bowl and toss with the lime juice to coat as soon as you can - this will stop the avocado from going brown.
- Measure out your spices - 1/2 tsp each of salt, cumin and cayenne, into the mixing bowl with the avocado and lime. Use a potato masher to break up the avocado and incorporate the spices.
- Pinch off the cilantro leaves from the stems. Discard the stems and mince the leaves.
- Mince the garlic or use a garlic press on it.
- Fold in the garlic, onion, tomato and cilantro into the avocado mixture.
- Allow to rest for one hour at room temperature - this allows the flavors to combine and develop.
- The cayenne is optional. I personally find that the heat is barely detectable and enjoy the flavor it adds, but if you don't like any heat this is still a great recipe without it.
- Step 4 is called blanching - it keeps the flavor and texture of the onion and garlic intact while removing the potency these ingredients often have while completely raw. If you and your family enjoy these ingredients completely raw you can skip this step, but my husband and most kids I know are not big fans of raw onion unless I blanch them.
- You can skip step 12 if you are in a hurry as this is a very flavorful dish even without the resting time, but if you are making this for a special meal I would highly recommend including this step as it really adds something special to the dish.
- This is a great make ahead of time dish as you can let it rest overnight in the fridge - just make sure you don't skimp on the lime juice and cover it really well to avoid it going brown!
This recipe is great either as a garnish or as a main part of the meal;
The wonderful thing about Mexican food is that it is very flexible; on the left we have a grain free option, and on the right we have an option for someone after the more typical Mexican-American fare.
You can find the recipes for the taco meat seasoning and pico de gallo salsa here;
And a recipe that combines all three recipes into easy to follow instructions that minimize your preparation time here;
Meal Plan / Recipe; Mexican Dinner