Chunky Guacamole with Tomato and Cilantro

Why This Is Strictly Keto

Guacamole is already a keto classic: ripe avocado, lime, onion, tomato, chile and cilantro. The only change here is what you scoop it with — crunchy cucumber slices, celery and bell pepper strips instead of tortilla chips — so the whole appetizer stays grain-free.

Ingredients

• 3 ripe avocados
• 1/4 cup finely diced red onion
• 1 Roma tomato, seeded and diced
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon fine sea salt
• Cucumber slices, celery sticks and bell pepper strips, for dipping

Instructions

1. Mash the avocado: Halve and pit the avocados, scoop the flesh into a bowl and mash with a fork, leaving plenty of chunks.

2. Add the flavor: Stir in the red onion, tomato, jalapeño, cilantro, lime juice and salt.

3. Taste and adjust: Taste and add more lime juice, salt or jalapeño as needed. Let it sit 5 minutes so the flavors meld.

4. Serve: Spoon into a bowl and serve with cucumber slices, celery sticks and bell pepper strips.

Nutritional Info (per serving, approximate)

Tips

• Choose avocados that yield slightly to gentle pressure; hard ones are bland and overripe ones turn brown.
• To store, press plastic wrap directly onto the surface of the guacamole to keep air out; it holds about a day.
• Leave the jalapeño seeds in if you want more heat.