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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!
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