That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
With summer upon us (at least in the Northern hemisphere!), I wanted to share a guacamole variation that is keeps remarkably well and is perfect to take to a BBQ or party. This recipe makes a lot (feel free to halve if just making for yourself or a small family!), and the addition of coconut yogurt helps the avocado “keep” longer and resist browning.
You can see a selection of some of my favorite AIP dippers here–plantain chips, cucumber, jicama, and radishes. Enjoy!
- 4 ripe avocados
- 8 ounces plain coconut yogurt (check ingredients)
- 1 cup minced fresh cilantro
- 1 lime, juiced
- 2 teaspoons nutritional yeast (optional)
- 1 teaspoon sea salt
- Halve and pit avocados before scooping the flesh into a medium-sized bowl. Gently mash with a fork.
- Add the coconut yogurt, cilantro, lime juice, nutritional yeast, and sea salt and stir to combine until desired consistency is reached (we like it chunky in our house!).
- Serve with a selection of AIP dippers!
0 comments