Intolerances: Fructose, Gluten, Dairy, Soy
It isn’t guacamole, but it still provides the creamy goodness of avocado that we all crave.

My friends and I used to do an annual “Guac Off”. Anyone could enter, anonymous voting, most votes win. It was a standard taste test amongst friends and it really stretched people’s creativity. There have been different types of peppers and spices, smoking ingredients, adding bacon or cheese. I have had the privilege of winning a couple of times, therefore I put quite a bit of pressure on myself to come up with a guac substitute for those of us that have to stay away from fructose.

Serve With:

• Tortilla Chips (recommend Siete Grain Free)
• Fish Tacos
• Carnitas Tacos
• Burrito Bowl 
• Quesadilla 
• Toast and Poached Egg 

What you need:

• Avocados 
• Cumin
• Kosher Salt and Black Pepper
• Lime Juice
• Optional: roma tomato, jalapeno, cilantro, red onion, garlic
• Cutting Board and Sharp Knife
• Glass Bowl with Tight Lid
• Strong Fork

The Mash

The mash doesn’t take much, it is quick, easy and delicious. Place your avocados on your cutting board and find a sharp knife. Cut each avocado in half and remove the pit. If you cannot “pop” the pit out of the avocado by pressing your thumb and fingers on either side of the avocado half, you’ll need your knife. I cannot reiterate that you need a sharp knife for this. Hold the avocado vertically and tap your knife into the pit. You do not need to tap too hard, but make sure you give it a good tap to get the blade into the pit.  Give a small twist and the pit should come out easily. Use your thumb to slide the pit off the knife. 

My favorite way to mash is to give a quick dice to the avocado while it is in the shell. You can then spoon out the flesh and add it to your bowl. Next, using a good fork, begin to lightly mash. Before you finish mashing, add the zest and juice of a lime, cumin, salt and pepper. There is a local salt store near me that sells flavored salts. If I have it on hand, I like to use their lime salt in this recipe in place of the kosher salt. Mash the avocado a little more until you get it to the consistency of your liking. I personally like to leave it with some texture. Now eat up.

Now, if you want to turn this into guacamole, you’ll need to stir in diced roma tomatoes, red onion, garlic, jalapeños, cilantro and a dash or two of your favorite hot sauce (ours is chipotle tabasco for the smoky flavor). You can find the full recipe here, in the banana banjos section.