• 2 teaspoons Gourmet Garden garlic
  • 1/2 teaspoon chili garlic sauce
  • 1/2 bunch cilantro
  • 4 large ripe avocados
  • 1 medium red onion, finely chopped
  • 3 Campara tomatoes, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt

I’m excited! The weather where we live has been BEAUTIFUL! The outdoors are calling us so I am grilling some skirt steak for fajitas this evening.

While shopping for the ingredients for my fajitas I found some beautiful ripe avocados. Guacamole is a delicious no-cook side dish and the perfect accompaniment to fajitas of any kind.

 

Now I know you’ve heard the idiom “Never judge a book by it’s cover.”  Too many people avoid eating avocados and dismiss the health benefits because of its’ high calorie count. Please don’t do that. Avocados have 54% of the recommended daily value of fiber, and although 322 calories per avocado is quite high in calories this fruit has the ability to burn fat!

It also contains vitamins A, C, E, K and B6! I think the biggest health benefit of avocados is that by adding avocados to certain foods, you can improve your absorption of nutrients. This means that when you combine other fat burning foods with avocado, you can improve your nutrient absorption up to 400%! How about that?

In addition to all of the health benefits of avocados this was super easy to prepare! It’s a great recipe for the kids to help with.

I love having a tube of Gourmet Garden garlic in my refrigerator for times like this. I also find it blends easily into the guacamole. I like to leave my guac a little chunky. Another tip is using hot chili garlic sauce in place of seeding and dicing a serrano or jalapeno pepper.

In a food processor with your knife blade attached, finely chop the tomatoes and cilantro. Add Gourmet Garden garlic and pulse just to mix. Halve your avocados and remove the pits. With a spoon, scoop out the avocados into a large bowl.

Add your cilantro mixture and your remaining ingredients. Mash the avocados with a potato masher or the back of a fork. To retain the nice green color, cover the guacamole with plastic wrap and refrigerate until you are ready to serve.

This post is part of the Food Network Sensational Sides series which I am so happy to be a part of. Who doesn’t love having a collection of no-cook recipes on hand? Be sure to check out these no-cook sides from other happy-to-share contributors below!

Jeanette’s Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions
The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
FN Dish: Go Raw With Shaved Salads

Domesticate Me: Shaved Brussels Sprouts and Cauliflower