Low Iodine Guacamole and Veggie Sticks
Creamy, bright, and loaded with fresh flavor, this guacamole hits every note you want from a crowd-pleasing dip. Ripe avocados get mashed with lime juice, cilantro, red onion, jalapeño, and garlic for a bold, layered result that tastes like it took way more effort than it actually did. The colorful spread of carrot, celery, cucumber, and red bell pepper strips makes it feel like a proper snack board rather than an afterthought. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed plant food with no hidden additives or iodized salt to worry about. Fine sea salt keeps the seasoning clean and on your terms, so you stay in full control of what goes into the bowl. It comes together in minutes with nothing more than a fork and a cutting board, making it an easy go-to when you need something satisfying and genuinely snackable.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ cup fresh cilantro, finely chopped
- 2 tbsp red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
- 1 garlic clove, minced
For the veggie sticks
- 2 medium carrots, cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium cucumber, cut into sticks
- 1 medium red bell pepper, seeded and cut into strips
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 consistency — chunky with visible avocado pieces, or smoother with just a few lumps remaining.
- 2
Fold in the cilantro, red onion, jalapeño, and garlic until evenly distributed. Taste and adjust salt as needed.
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