Guacamole

I know everyone has their own guacamole recipe, but I still need to post this one.  I've made a lot of different guacamoles over time, but this one beats them all... hands down.  I got this recipe from my friend, Melissa, over at The Franson Kitchen.  She made it with her amazing cafe rio when she invited our family over for dinner last winter.  It was delicious then and it was delicious when I made it again last weekend for my son's birthday party.  Guacamole has been one thing I've been craving during this pregnancy.  I think I could eat it every day... especially if I made this recipe every day!  And I did actually make this recipe (in smaller proportion) three different times in the last week.  :)  It is just that good.  I basically make it just as Melissa has it posted on her blog, with the exception of the jalapeno.  You need some for flavor, but I don't add a whole one... just enough to add the flavor without the spice.  I'll post it below the way I make it. 

The Best Guacamole Ever

4-5 ripe avocados (if they are large ones, only 4)

3 Tablespoons freshly squeezed lemon juice

1/4 to 1/2 of a small jalapeno, minced

1/2 cup minced red onion

2 garlic cloves, minced

1 teaspoon kosher salt

1/2 to 1 teaspoon ground black pepper, to taste

1/4 cup minced fresh cilantro

Cut avocados in half length-wise and remove pits.  Scoop the avocado flesh from the shells.  In a medium bowl, mash with a potato masher or large fork.  You don't want to completely turn it to mush, leave a few small chunks for texture.  Add the remaining ingredients.  

Serve with tortilla chips as an appetizer or as a topping for tacos or other mexican dishes. 

You can make this a couple of hours in advance, but you will want to be sure to seal it well so that no air gets to the surface and turns it brown.  I take plastic wrap and press it down on top of the guacamole in the bowl, removing all the air and making sure the edges are sealed well.  Then just remove the plastic wrap when you're ready to serve.

Egg Salad Avocado Boats

Last week, I posted a recipe/method of serving tuna salad in avocado boats.  I mentioned in the post that egg salad is delicious in avocado boats, too.  I made these for lunch one day last week and snapped a picture, so thought I'd post it.  I make a very simple egg salad.  All three of us love it.  Carson often requests it, even.

Egg Salad in Avocado Boats

avocado, halved and pitted
hard boiled eggs
mayonnaise, preferfably homemade
dijon mustard
celery, diced

Chop up your hard boiled eggs into a medium sized bowl.  Add some mayonnaise and dijon to your liking and mix up.  Add diced celery to your liking and mix.  Spoon into avocado halves (a.k.a. boats) and enjoy!


This post is linked to:
Sugar Free Sundays at Flip Cookbook

Tuna (or Egg) Salad in Avocado Boats

I've put tuna and egg salad in avocado boats many times over the years.  I got the idea from one of my friends back in college.  I haven't done this often these last couple of years, mostly because I kind of forgot about it, but also because my husband isn't a fan of avocado.  Now that we're trying to go mostly primal in our house, we won't be having bread for tuna or egg salad sandwiches anymore.  So Carson and I will be eating ours in avocado boats from now on.  Kevin just eats his straight with a fork or wrapped in lettuce. 

I mix avocado into our tuna and egg salad sometimes, too.. and Kevin eats that with few complaints usually.  It's delicious mixed into the salad, as well. 

Sorry for the poor quality of this picture.  I'll update once I get some decent pictures.  This was a boring tuna salad with just tuna, mayo, and mustard since I didn't have any of my other typical additions and I was serving it in the avocado boats, so didn't add the mashed avocado.  I'll post the way I usually make our tuna salad below.  I'll try to take a picture of our egg salad this week and post how we like ours later this week. 

Tuna Salad in Avocado Boats

1 or 2 avocado, sliced in half, peeled, and pitted
1 can white tuna
3-4 Tablespoons mayonnaise (preferably homemade)
1-2 Tablespoons mustard
2-3 Tablespoons dill pickle relish or diced cucumbers
2-3 Tablespoons diced celery and/or carrots
1/2 avocado, mashed (optional... if I serve in avocado boats, I leave this out)

Mix tuna with mayonnaise, mustard, relish or cucumbers, celery and carrots, and mashed avocado (if using) ina small bowl.  Fill avocado halves with the tuna salad and enjoy!


This post is linked to:
Grain-Free Tuesdays at Hella Delicious

Tomato Cucumber Salad

The Gluten Free Girlie, Kati, and her husband came over for dinner a few weeks ago. Kati brought along this tomato and cucumber salad. It was so delicious and I was so glad to see her post the recipe recently. Of course, I had to try it out, so we had it for lunch today. Its healthy and has all raw veggies in it, though its not considered a raw dish. But it still fits in with our goals to eat more raw and healthy. This is super fast and easy to throw together. And it tastes awesome! Carson and I love it! Kevin also really likes it, though he could do without the feta... he just picks it out, though.

Tomato Cucumber Salad

1 cucumber, peeled and cubed
1 large tomato, seeded and cubed
1 avocado, cubed
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro, chopped
1/2 teaspoon kosher salt
pepper, to taste
1/4 cup lime juice
2 tablespoons balsamic vinegar
1/4 cup olive oil

Mix all ingredients together except juice, vinegar and olive oil. Chill. 20 minutes before serving add in other ingredients and stir. Chill in refrigerator until ready to serve.

Cashew Avocado Chicken Salad

I made this chicken salad for our sandwiches for lunch this afternoon. I got the recipe from my SIL. It is absolutely delicious! Its nice and creamy and just so good! Kevin just tasted a tiny bit of it since he was afraid of the avocado giving him an allergic reaction this time of year, but he did like it. Carson and I both loved it! I will definitely be making this regularly. It was especially good on our homemade whole wheat bread! Yum!

Cashew Avocado Chicken Salad

4 cooked, boneless chicken breast halves, shredded (I used some pre-cooked and shredded chicken that I had frozen)
1/3 cup prepared Ranch salad dressing (I used mayo and some of my ranch dressing mix)
1 1/2 Tbsp. chopped fresh dill
1 cup cashews (I chopped mine to make it safer for Carson to eat)
1 avocado - peeled, pitted and diced
salt and pepper to taste

In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.

I served mine on homemade sandwich bread with provolone cheese and baby spinach leaves.