Eosinophilic Esophagitis Friendly No-Cook Guacamole
Creamy, bright, and loaded with fresh flavor, this guacamole comes together in minutes with nothing more than a fork and a bowl. Ripe avocados form the silky base, while lime juice, red onion, jalapeño, and cilantro layer in just enough zip and freshness to make every bite feel alive. Because this recipe skips cooking entirely, there's no heat, no hidden sauces, and no processed ingredients to second-guess — just whole, recognizable foods you can feel good about. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger foods, and this recipe keeps things refreshingly simple by design. The optional cumin and diced roma tomato let you customize based on your own tolerances without disrupting the core recipe. Mash it chunky for texture or go smooth for easy scooping — either way, it's the kind of crowd-pleasing dip that disappears fast. Serve it immediately for the best color and flavor, and don't be shy about that extra squeeze of lime at the end.
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Learn more →Ingredients
4 servings
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
- ¼ cup fresh cilantro leaves, roughly chopped
- ½ tsp kosher salt, plus more to taste
- ¼ tsp ground cumin (optional)
- 1 roma tomato, seeds removed and finely diced (optional)
Instructions
- 1
Add the avocado flesh to a medium mixing bowl. Using a fork or potato masher, mash to your preferred texture — a few rough strokes for chunky, or more thorough mashing for a smoother result.
- 2
Add the lime juice and salt to the mashed avocado and stir to combine.
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