Before marriage, “Mom” at Tiny Green Mom used to make guacamole several times a week for dinner, served alongside homemade tortilla chips and refried beans. Blessed with a sweet husband who is not a guacamole enthusiast and does not find guac and beans a suitable dinner choice, this recipe only comes out when a craving for guacamole absolutely must be satisfied!

Tiny Green Mom’s Guacamole


1 avocado

1/2 lemon, squeezed

1/2 tsp garlic salt

2 tablespoons organic salsa (“Mom” prefers Newmans Own)

1 tablespoon chopped yellow onion

sea salt and white pepper, to taste

1 organic plum tomato, diced


Cut avocado in half; remove pit. Before removing skin of avocado, slice the avocado lengthwise and again crosswise, and now you can remove the already diced avocado with a spoon. Place avocado in bowl and top with lemon juice. Mash avocado & lemon mixture with a fork until smooth. Add in garlic salt, salsa, chopped yellow onion and salt & pepper. Stir to blend. Top with diced fresh plum tomato, and mix in gently. Place guacamole in serving bowl, and dive in with crisp tortilla chips, carrot sticks, celery sticks and sliced bell peppers!

*The recipe above serves 1-2 people and can be doubled or tripled (and yes, quadrupled!) as necessary.

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