This creamy and delicious guacamole is enriched with the incredible taste and aroma of fresh rosemary, making it an interesting variation of traditional guacamole. Serve it with a platter of raw vegetables, your favorite gluten-free and corn-free crackers or chips, and/or baked potato sticks. You can also add a spoon of it to a salad or various vegetable dishes.
Rosemary suppresses and repels various types of pathogens. The natural aroma of this herb spreads throughout the body via the bloodstream. It even has the ability to cross the blood-brain barrier and reach the cerebrospinal fluid. Rosemary is a powerful tool that the immune system can use in the fight against antibiotic-resistant strains of bacteria and antiviral-resistant viruses.
Ingredients:
- 2 ripe avocados, peeled and pitted;
- 1 ½ tbsp finely chopped fresh rosemary;
- 2-3 tbsp freshly squeezed lime or lemon juice, to taste;
- ¼ cup finely chopped sweet onion;
- 1 clove garlic, very finely chopped;
- ¼ cup loosely packed fresh cilantro, coarsely chopped (optional);
- ¼ tsp sea salt (optional);
- ¼ cup diced tomato, for serving.
Instructions:
Place the avocado, rosemary, lime juice, onion, garlic, cilantro (if using), and sea salt (if using) in a deep bowl. Mash with a fork until the avocado is almost completely smooth. Taste and adjust the amount of salt or lime juice to your liking if necessary.
Transfer the guacamole to a serving bowl and garnish with the diced tomato. Serve immediately or store in the refrigerator until ready to serve.
Serves 2 people.
Notes:
- Freshly squeezed lime juice is particularly suitable for this recipe. If you prefer, you can use lemon juice.
- While adding high-quality sea or rock salt is optional, the recipe is more healing without salt. Over time, you can gradually reduce its amount or completely omit it.
