Paleo Guacamole, A Restaurant-Style Side with Lime and Cilantro

This weekend, we had a wedding in St. Augustine. I always love going to weddings with Angel because we get to get dressed up and dance and just enjoy each other’s company without any work or interruptions. I really do enjoy going out with Angel (it really doesn’t hurt that he looks so gorgeous in a suit!). So we drank wine and caught up with friends and danced and laughed. It was a beautiful, heartfelt wedding (for Carrie and Jon) and we had a great time.

We used to love going to out to Casa Maria and eat chips and guacamole and drink margaritas. Now that we are Paleo, we still like our little Mexican food nights. This recipe is our basic, restaurant-style guacamole. It’s simple and quick to make. Oh, and it is imperative that you use fresh cilantro or it just won’t be right.

Guacamole Restaurant Style

4 Avocados

Juice of 2 Limes

1 cup Tomato

1 cup White Onion

1 ½ cups Cilantro

1 Tbsp Olive Oil

Sea Salt (to taste)

Dice all ingredients and combine. If you are using a food processor (like us, because we’re lazy), start by tossing in the onions, cilantro and lime juice. Pulse until the onions are almost the size you want. Then scrape them out of the way of the blade a little and add everything else (roughly chopped, of course). Season with sea salt and serve.

Serve on our delicious Tostones, Mexican Shredded Chicken or Fajitas!

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