Recipe reprinted from Raw Food Real World, by Sarma Melngailis
6 ripe avocados, pitted
2 cups fresh corn kernels, cut from 2 ears (or use thawed frozen corn or simply omit)
2 large handfuls of cilantro leaves, finely chopped
4 tablespoons lime juice
1 jalapeno pepper, finely minced
2 teaspoons sea salt
In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine. If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.
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hi holli! Try saving a couple of the avocado seeds and keeping them in the bowl on top of the guac while it’s in the fridge – it’ll help it stay green longer!
Hi Nikki,
Thank you for sharing that! I have done that, and it works really well! I learned that from some friends from Mexico several years ago, and in fact, sometimes serve a big bowl with a few seeds in it to help keep it green:)
I’m so glad you brought this up!
Much love to you,
Holli xo