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We had a big breakfast day of pastured eggs, uncured ham and fingerling potatoes with aioli (leftover from our artichokes last night) so while I’m not super hungry, I don’t think I can make it all the way until dinner … so Strawberry Guacamole with carrots and cucumber chips to the rescue for a nice healthy snack.
Have you ever made Strawberry Guac before? Delish!
Yields about 2 cups
2 ripe avocados, halved, pitted and scooped
1/2 medium red onion, minced
3 cloves garlic, minced
1 lime, finely zested and juiced
3 Tablespoons loosely packed chopped fresh cilantro
4 ounces ripe strawberries, chopped, plus a little extra for garnish
Sea salt and freshly ground pepper, to taste
In a bowl, mash avocados with a potato masher or a fork until coarsely mashed.
Add the onion, garlic, lime zest and juice (about 2 tablespoons), chopped cilantro, and strawberries, and fold until incorporated. Season to taste with salt and pepper.
Serve immediately, sprinkled with additional chopped strawberries for garnish, with cucumber slices and carrot sticks.