3 medium Hass avocados, halved, pitted, and peeled
3 small radishes, sliced
3 large strawberries, diced
3 cloves garlic, minced
1 green onion, sliced
1/2 bunch fresh cilantro (about 11/2 ounces), minced
2 lemons - Juice of
2 teaspoons fine Himalayan salt
1 tablespoon extra-virgin olive oil
Place all the ingredients in a large bowl. Use a whisk or pestle to mix and mash them together until you have a chunky guacamole.
If it’s not all going to be consumed right away, transfer it to an airtight container, drizzle olive oil on it, set a sheet of plastic wrap on the top so that it sticks directly to the guacamole-this will help keep the avocado from turning brown-and then put the lid on. Store in the fridge until ready to enjoy, but no more than 4 days.
PER SERVING: Calories 215 • Fat 18 g • Total Carbohydrate 15g • Dietary Fiber 9g • Protein 4g