avocado

01.27.20

Homemade Guacamole

Posted on by Lexi , Views: 71264

This easy homemade guacamole recipe is one everyone should have in their back pocket for taco night, game day, or any old day/night. It’s truly the best and so easy to throw together. My version has 7 ingredients, but really only 3 are absolutely essential. Customize your guacamole to your liking and serve, then watch it disappear.

Guacamole recipe in a bowl with chips and peppers.

Homemade Guacamole Recipe

When you need a quick, delicious and fresh dip to serve a crowd, this is it! And in our house we do homemade Guacamole on EVERYTHING! Some favorites of ours are having it as an appetizer with veggies and tortilla chips or homemade crackers, nachos, huevos rancheros, as a topping on a salad, taco night, in our 7-layer taco dip, on top of basically any morning breakfast skillet, sweet potato skins… the list goes on and on. You simply can’t deny the many uses for an easy and delicious homemade guacamole!

It’s creamy, fresh and when done right–absolutely delicious. It’s also super simple to make. You really only need about 3 ingredients, but I’m sharing some of my favorite add-in’s below that make it the best!

Ingredients for homemade guacamole.

Ingredients for Homemade Guac!

This recipe has some of my favorite additions to guacamole but the absolute only essential things in it are the avocados, lime juice and salt. Other than those three, feel free to skip out on the ones you don’t enjoy. I know cilantro can be a touchy subject for some!

  • Avocados (they have to be ripe!)
  • Lime
  • Red Onion
  • Tomato
  • Cilantro
  • Cayenne (I also love a little garlic granules in mine)
  • Sea Salt and Pepper

Other Optional Additions to Make Good Guacamole

  • Fruit: Think mangos or pineapples or papaya! Cut up some sweet but firm fruit and add it in.
  • Peppers: Go for the heat with some spicy chili peppers or go for the savory with bell peppers. Dice them up and mix them in. Or go for the smokey and add in some chipotle peppers in adobo! Add in a touch of the adobo and some of the diced chipotles.
  • Spices: There are lots of great options out there to make your guacamole a little bit different! Anywhere from garlic powder, to cumin or even curry powder. Get creative!
  • Beans: A natural pairing, for sure! Black beans would be particularly good with guacamole because they are a bit firmer and will add some nice texture. Garbanzo beans would also be interesting, especially when paired with some unique spices.
  • Bacon: I never met a dish that wasn’t improved by bacon. Same goes for the guac.
  • Sour Cream or Cashew Cream: Guacamole is already pretty creamy by itself, especially if your avocados are really ripe, but adding in a bit of sour cream or cashew cream (to keep it dairy-free) would make it quite rich in a good way!
  • Corn: Crunchy fire roasted or grilled corn would be perfect with guacamole.

Ingredients in a bowl for homemade guacamole.

How do you store a whole avocado?

Ripe avocados: eat them in the next day or two! I always store them, once ripe, in the refrigerator. The cold from the fridge slows down the ripening process, so only do this with ripe avocados. If you have unripe avocados, wait until they are ripe (on the counter) and then put them in the refrigerator!

Make sure your avocados are ripe:

When I’m in the store and want to make guacamole, I know I’ll need ripe avocados! Grab ones that still have the stem attached. You can pluck it off and if it’s brown, put it down! If you pull off the stem and it’s green, it’s generally a better avocado to buy. The other thing to do is to gently press on one end. It should have a slight give to it – not too firm, not mush either!

Lastly, can I make guacamole ahead of time?

Guacamole gets brown QUICK. I don’t prefer making it ahead of time honestly, as I find it better when it’s fresh (plus, it’s easy to make).

  • You can try squeezing fresh lime juice on top and covering it with plastic wrap, having the wrap lay directly on top of the guacamole. If you’re trying to reduce plastic, go with fresh is best on this one!
  • Alternatively, you can try the method of putting a bit of water on top of your guacamole container and placing it in the fridge. Once ready to eat just give it a mix. It works, but again, I like to just make it fresh!

Looking for more taco night recipes? Check out these favorites!

Homemade Guac Recipe

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Prep Time 00:10 Cook Time 00:00 Total Time 00:10 Serves 4

Ingredients

  • 2 ripe avocados
  • 2 teaspoons lime juice
  • 1/2 small red onion, finely diced
  • 1 small tomato, diced
  • 1/4 cup cilantro, finely chopped
  • Pinch of cayenne pepper, optional
  • Fine sea salt, to taste

Directions

  1. Cut avocado in half and remove the pit. Scoop out avocado and mash in a bowl.
  2. Add remaining ingredients and mix together. Season to taste.
  3. Serve immediately.

Recipe Notes

  • I love adding a pinch or two of garlic granules to my guacanmole!
  • Post updated January 2020.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
08.08.19

Avocado and Corn Salsa

Posted on by Lexi , Views: 28696

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

  • Fresh Corn on the Cob
  • Red Onion
  • Cherry Tomatoes
  • Avocado
  • Olive Oil
  • Lime
  • Cilantro
  • Salt and Pepper

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

If you like this avocado recipe, check out these others:

If you like this side dish, check out these others:

Corn Avocado Salsa
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Ingredients
  1. 2 local organic corn on the cob
  2. 1/2 red onion, finely diced
  3. 1/2 cup fresh grape tomatoes, cut in half
  4. 1 avocado, cubed
  5. 1/2 tsp ground garlic (from garlic mill, or garlic powder), more to taste
  6. 1/2 tbsp extra-virgin olive oil
  7. Juice from one lime
  8. Dash of Himalayan sea salt, more to taste
  9. Optional: 1 tbsp fresh cilantro, chopped
Instructions
  1. 1. Grill or boil corn
  2. 2. Cut corn kernels off and place into bowl
  3. 3. Add tomato, onion, and avocado and mix together
  4. 4. Add cilantro, ground garlic, lime juice, oil, and salt, mix together to combine
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08.06.19

Cucumber Avocado Gazpacho with Shrimp

Posted on by Lexi , Views: 38623
Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean Kitchen

This Cucumber Avocado Gazpacho with Shrimp is such a refreshing soup for a hot day! You can customize it by adding in a few extra toppings, like corn or tomatoes. This gazpacho soup with shrimp is the perfect dish for a summer party or an easy lunch or dinner when it’s hot outside! It’s creamy, but dairy-free and Paleo and Whole30 friendly.

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean KitchenCucumber Avocado Gazpacho Recipe

I love soup all year around, but on a hot day in the summer, a refreshing chilled soup is just what I’m looking for! This soup combines a refreshing mix of avocado, lemon, and cucumber that results in a creamy and flavorful gazpacho. I top it with a few spicy shrimp, corn, basil and hot peppers for a dreamy combination. Feel free to leave off the corn if you are looking for a Paleo or Whole30 soup and add in diced fresh tomatoes instead.

What is Gazpacho?

When you think of gazpacho, most people generally think of a cold soup made from primarily raw ingredients and blended up. The most common type of gazpacho would be one made with a tomato and cucumber base. It’s served as an appetizer or a light meal. This green gazpacho uses a similar technique of blending up cold ingredients but makes them creamy (yet dairy-free) thanks to the addition of ripe avocado.

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean KitchenGazpacho Topping Options

I loved this soup topped with the spicy shrimp and corn, but in reality you can top it with whatever your heart desires (or you have on hand). Some other options would be:

  • diced fresh tomato
  • additional diced avocado
  • additional diced cucumber
  • hot peppers
  • pickled jalapenos
  • crisp bacon

If you like this light summer recipe, check out these others:

Mexican Avocado Gazpacho with Cajun Shrimp

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Prep Time 00:10 Cook Time 00:05 Total Time 0:15 Serves 2

Ingredients

    Gazpacho

    • 1 ripe Hass avocado, flesh
    • 1 small organic cucumber, peeled
    • 2 cups organic vegetable broth
    • 1 shallot, chopped
    • 1 tablespoon lemon juice, more to taste
    • 1 tablespoon rice vinegar
    • 1/4 teaspoon sea salt, more to taste
    • 1/4 teaspoon ground black pepper, more to taste

    Toppings

    • 1 husk local organic corn, cooked
    • 1 teaspoon basil, sliced thin for garnish
    • Optional: 1 teaspoon extra virgin olive oil, for garnish
    • Optional: red chili pepper for garnish

    Optional: Cajun Chili Shrimp

    Directions

    1. In a medium-sized pot, bring 3 cups water to a boil and cook corn covered, until you can pierce with a fork.
    2. Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper.
    3. Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
    4. Take shrimp off heat and set aside.
    5. Add all gazpacho ingredients to a high-speed blender or food processor. Blend until smooth.
    6. Pour soup into desired serving dish. Top with corn, shrimp if using, extra slices of cucumber, basil, red chili pepper if using, and a drizzle of extra virgin olive oil. Serve cold.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    07.10.19

    Taco Salad

    Posted on by Lexi , Views: 94954

    Looking for an easy weeknight meal? This easy and healthy Taco Salad recipe is it! It’s simple to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Made in under 30 minutes, it’s the perfect family friendly dinner that is also gluten-free, Paleo and Whole30 friendly.

    Easy Simple Taco SaladTaco Salad Recipe

    Taco night can’t come easier when traditional ground beef tacos are turned into taco salad bowls! This easy and healthy Taco Salad recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco with seasoned meat and toss it together with all the usual suspects like romaine, avocado, tomato and (optionally) cheese. To make it easy-as-can-be, use a store bought salsa to help season the meat and to use as a dressing on the assembled salad. It works well with both a red salsa and a green salsa verde.

    Want to make it a taco salad bar? If you have picky eaters in your family leave all the different salad ingredients in small bowls and let everyone make their own taco salad bowl! Plus the little ones will think it is fun and just might be tempted to try something new!

    Ingredients for taco saladIngredients for Taco Salads

    • Ground Beef
    • Spices
    • Salsa
    • Romaine lettuce
    • Cherry tomatoes
    • Red onion
    • Pickled jalapeños
    • Cheddar cheese (optional, omit for Whole30 or Paleo)
    • Avocado

    Want to customize it to your favorite taco topping? Swap out what you don’t have or don’t like with what you’ve got on hand. Some other great additions are:

    • Canned beans
    • Shredded kale
    • Corn
    • Crushed up tortilla
    • Shredded chicken or pork
    • Hot sauce

    How to Make Taco Salad

    This couldn’t be easier! All you have to do to make this dish is:

    1. Brown some ground beef and add the spices
    2. Mix up your taco fixings in a large bowl
    3. Divide among plates and top with cooked ground beef
    4. Serve with a side of salsa or hot sauce

    bowl of clean eating taco salad

    If you like this simple and healthy salad recipe, check out these others:

    Healthy Taco Salad

    Print shopping list
    Prep Time 00:15 Cook Time 00:10 Total Time 00:25 Yields 4

    Ingredients

    Directions

    1. Heat oil in a skillet over medium heat. Once hot add beef and cook until browned, about 8 minutes. Drain excess fat. Add all of the spices to the beef and ¼ cup salsa and cook for 2 more minutes. Remove from heat and set aside.
    2. Meanwhile assemble salad: In a large bowl toss together lettuce, tomatoes, red onion, jalapeños, and cheese. Divide between 4 bowls and top with ground beef.
    3. Serve with remaining salsa on the side for dressing.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    06.23.19

    Buffalo Chicken Burgers

    Posted on by Lexi , Views: 72593

    Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

    Spicy Chicken Burger recipe

    Buffalo Chicken Burger Recipe

    Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo Nuggets, Buffalo Sweet Potatoes, Buffalo Tenders, Buffalo Hummus, Buffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

    Here’s what’s in them:

    • Ground chicken
    • Egg
    • Onion
    • Scallions
    • Carrots
    • Hot Sauce
    • Garlic powder
    • Red pepper flakes
    • Sea Salt and Pepper

    Buffalo Chicken Burgers

    What to serve with Buffalo Chicken Burgers

    This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

    If you like this burger recipe, try these other favorites: 

    Buffalo Chicken Burgers

    Print shopping list
    Prep Time 10 min Cook Time 20 min Total Time 0:30 Yields 4

    Ingredients

    Directions

    • Preheat oven to 350°F.
    • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
    • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
    • Form into patties and bake for 20 minutes. Flipping halfway through.
    • Broil on high for 2 minutes at the end.

    Recipe Notes

    • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    05.29.19

    Mahi Mahi Tacos with Tropical Salsa

    Posted on by Lexi , Views: 42804
    Fish Tacos with Tropical Salsa {Whole30, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

    These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.

    Tray of Mahi Mahi tacos with tropical salsa

    Mahi Mahi Tacos with Tropical Salsa

    These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly! 

    How to Make Mahi Mahi Tacos

    Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:

    • chili powder
    • cumin
    • garlic powder
    • onion powder
    • salt and pepper

    Mahi Mahi Fish tacos in a lettuce cup

    How to make the tropical salsa:

    This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.

    What to serve with these tacos:

    You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.

    Mahi tacos in lettuce

    If you like this taco recipe, check out these others:

    If you like this seafood recipe, check out these others:

    Mahi Mahi Tacos with Tropical Salsa

    Print shopping list
    Prep Time 00:05 Cook Time 00:10 Total Time 0:15

    Ingredients

      For the fish

      Tropical Salsa

      • 1 mango, diced
      • 1 orange, diced
      • 1 avocado, diced
      • 1/2 red onion, finely chopped
      • 1 cup grape tomatoes, chopped
      • 2 tablespoons lime juice
      • 1 teaspoon cilantro
      • 1 teaspoon ground garlic from garlic mill

      Homemade Spicy Sauce

      • 1/4 cup organic mayonnaise, homemade or store-bought
      • 2 tablespoons Sriracha

      Ingredients for Assembly

      • 6 Organic romaine lettuce leaves
      • 2 limes, sliced
      • red cabbage, shredded
      • Organic non-gmo corn tortilla shells

      Directions

      1. In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
      2. In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
      3. Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
      4. Move fish to cutting board, chop into pieces, and place into a bowl.
      5. On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
      6. In a small bowl, mix together spicy sauce and place on the serving dish.
      7. Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.

      Recipe Notes

      • I serve mine with tortilla chips and a bowl with extra tropical salsa!
      • Updated March, 2017
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!