Hi everyone! My name is Leslie, and I own The Whole Life Balance, which is a blog dedicated to talking about the Paleo and Autoimmune Protocol lifestyles, life balance, and natural living. I’m thrilled to share a new recipe with you today, and I know it’s one that you’ll love!
First, let me tell you a story. I never used to like guacamole.
I know; I was a lost individual. I’m really not sure why I didn’t like it, but avocados weren’t a staple in my home growing up, and I always preferred mild salsa and queso when eating out at any restaurants that served Mexican/Tex-Mex foods. It wasn’t until after I started following the Paleo lifestyle that I had avocados on their own for the first time and discovered that I do, indeed, like guacamole. The first homemade guacamole I ever made was from a recipe I found on Pinterest, and it was for a birthday/Halloween party I threw for my boyfriend, which had a food theme of “taco bar.” That guacamole was the star of the taco bar, and it was one of the only things that was completely gone by the end of the night. It was also the guacamole that really sold me on liking it!
Let’s fast forward a couple of years. I began following the Autoimmune Protocol a few months ago, which at first made me sad when I thought about yummy foods like guacamole and salsa. However, I had the good sense to buy Mickey Trescott’s The Autoimmune Paleo Cookbook. She has a guacamole recipe in it that I made over and over again for months. Literally. I made one tiny change to it, though: I switched out cilantro for mint. Another confession: I hate cilantro. I don’t think this is one I’ll suddenly “see the light” with either, like I did with guacamole. If it’s well masked by other flavors, then fine, but if it’s really strong, I want nothing to do with it. I decided I’d like mint in it better, so that’s what I did! It was a good decision, if I do say so myself.
Now you’re up to speed on my history with guacamole, and I can tell you about this Tropical Mint Guacamole that I’m sharing with you today. As you read, I had a couple of versions of guacamole that I could make homemade that I loved. I’ve also had guacamole dips made at local restaurants that were phenomenal (coincidentally, the two restaurants have a chef in common–he worked at one before moving to the other). As far as I’m concerned, the more versions of guacamole, the better. This one is perfect for summertime, and I recommend you enjoy it with plantain or sweet potato chips. Because it’s so fruity, you’ll want to pair it with complementary dishes. I also imagine it pairing well with fish like salmon or mahi mahi. Or, you can just eat it by the spoonful. I won’t tell anyone; I promise.
One last thing: if you’re like I was and are pretty unfamiliar with mangoes, I found this website to be really helpful in learning how to properly cut open and cube a ripe mango.
- ¼ red onion, chopped
- 10 strawberries, chopped
- 1 mango, cubed
- 3 tablespoons fresh mint, chopped
- 2 avocados
- 2 limes
- Add onion, strawberries, mango, and mint to medium-sized mixing bowl
- Using a knife, cut open avocados and slice. Use a large spoon to remove slices to small mixing bowl. Mash avocado with large fork to desired consistency
- Spoon mashed avocado into mixing bowl with other ingredients. Stir to combine.Cut limes in half and squeeze juice over guacamole mixture. Stir to combine.
- Serve cold.