Eosinophilic Esophagitis Friendly Gluten Free Guacamole Snack Plate
Total time15 min
Prep time15 min
Cook time0 min
4.6(25)
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed and finely diced
- ¼ tsp ground cumin
For serving
- 4 oz corn tortilla chips (certified gluten free)
- 1 cup baby carrots
- 1 cup cucumber slices (about ½ medium cucumber)
- 1 cup red bell pepper strips (about 1 medium pepper)
- lime wedges, for serving (optional)
Instructions
- 1
Place the avocado flesh in a medium mixing bowl. Add the lime juice and salt, then mash with a fork to your preferred texture — leave it fairly chunky for the best result.
- 2
Fold in the red onion, jalapeño, cilantro, tomato, and cumin until evenly combined. Taste and adjust salt or lime juice as needed.
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