Eosinophilic Esophagitis Friendly Easy Vegan Guacamole
Creamy, bright, and packed with fresh flavor, this guacamole comes together in minutes with nothing but whole, simple ingredients. For anyone managing eosinophilic esophagitis, finding crowd-pleasing dips that avoid common trigger foods can feel like a constant puzzle — but avocado-based recipes like this one are a natural fit. There are no dairy, wheat, soy, eggs, or tree nuts in sight, just ripe avocados, lime, red onion, jalapeño, and cilantro working in perfect harmony. The lime juice does double duty here, brightening the flavor while helping the avocado stay vibrant and fresh. Mash it chunky for texture or go smoother if that's easier on your throat — the recipe is genuinely flexible. A pinch of cumin is optional, so you can keep it as simple as you need without sacrificing any of that classic, satisfying taste. Scoop it with safe chips or use it as a topping, and you've got something everyone at the table will reach for.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- ½ tsp kosher salt, plus more to taste
- ¼ tsp ground cumin (optional)
Instructions
- 1
Scoop the avocado flesh into a mixing bowl. Add the lime juice and salt, then mash with a fork to your preferred texture — chunky with visible pieces, or smoother with just a few lumps remaining.
- 2
Fold in the red onion, jalapeño, cilantro, and ground cumin, if using, until evenly distributed.
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