This healthy nutrient packed dip was served at Miranda Kerr’s 60 Minutes Australia interview lunch. Chef Kate likes to serve it with gluten-free crackers, corn chips, fresh veggies, or as a delicious vegetarian sandwich spread. The herbs and spices add flavor and extra nutrition to the guacamole, get creative and add your favorites. Please always use organic whenever possible.
Guacamole with Fresh Herbs and Cumin
2 Ripe avocados
2 Tablespoons fresh lime juice (more or less to taste)
1 Tablespoon cilantro (finely chopped)
1 Tablespoon parsley (finely chopped)
½ Teaspoon fresh or dried thyme leaves
½ Teaspoon ground cumin
½ Teaspoon sea salt (more or less to taste)
½ Teaspoon agave sweetener (optional)
1/ Teaspoon Braggs (more or less to taste)
Fresh ground pepper
Red pepper flakes (optional)
In a medium size bowl (glass, stainless steel, or plastic) gently mash the avocado with the lime juice. Add the rest of the ingredients and gently stir to combine. Check for seasoning and add more sea salt if needed. It is best served immediately, but will keep for a few hours in the refrigerator. You can put the avocado pit in the container buried in the guacamole to keep it from turning brown. This usually works, but not always.
“Savor Every Morsel of Life” Chef Kate
Image By: Peter Turner (www.magiclanternpaperproducts.com)