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I did not grow up loving avocados. It wasn’t until my adult years that I realized all the buttery goodness avocados have to offer.
Avocados were one of my kids’ first foods, and they still love those beautiful greenies well into their toddler years. [In fact, one of my toddlers threw an epic hissy fit just last week simply because I didn’t make guacamole for dinner. That’s commitment right there.]
If I’m being very honest, Chipotle is one of our favorite meals on the go. Chipotle is committed to clean, sustainable ingredients and I can very easily get a filling S meal while we’re there. In fact, I think my kids eat the *most* vegetables when we eat at Chipotle. [Hey, whatever works, right?]
This recipe takes just 4 simple ingredients, and it can be thrown together in no time flat.
Start with the avocados – the most important part!
It’s vital to have bright green, ripe avocados. When you’re picking them at the store, the skin should be dark and they should have a little give when you squeeze them. If they have a little stem still attached at the top, pop it out and it’s a pretty accurate measure as to how ripe the avocado is.
Using a sharp knife, cut straight down to pit and circle your knife around the pit until you get two halves. Cut large cubes while the avocado is still in the skin, then use a spoon to scoop between the flesh and skin.
Scoop the cubes straight into a small mixing bowl, and douse with the juice of 1/2 a lime. I love using this lime juicer! It’s seriously one of my favorite kitchen tools, because limes are notoriously difficult to juice. This handheld juicer makes it so easy, and you get ALL the juice that lime has to offer.
Toss to coat the cubes in the lime juice. This helps keep your avocados from oxidizing.
Then add 1/2 a fresh jalapeño, finely diced. I have a trick for getting the ribs and seeds out of these guys using a grapefruit spoon. Sounds weird, I know, but it WORKS. Check out my how-to here. Chop that jalapeño very finely, especially if kids are partaking in your guacamole. No one wants to chomp down on a large piece of jalapeño – that’s how tongues get hurt.
Add a handful of fresh cilantro, salt and pepper.
Toss to coat, and mash to your desired consistency with the back of a fork. I like mine chunky, a-la Chipotle, so I don’t mash it too finely.
Ta-da! Beautiful, buttery guacamole. Enjoy it with cut veggies (peppers, cucumbers, celery, etc.) or with your favorite S tacos/taco salads. It’s the perfect game day treat the whole family can munch on!
Copycat Chipotle Guacamole (THM S)
Credit: Erin Murray, My Fling with Food
- 4 ripe avocados, cubed
- 1/2 fresh jalapeño, finely minced
- 1 handful fresh cilantro, chopped (about 1/4 c)
- juice of 1/2 lime
- salt and pepper
- Place the avocado cubes in a small mixing bowl, and coat with the lime juice. Toss to combine.
- Add the jalapeño, cilantro, salt and pepper and mash together to desired consistency with the back of a fork.
- Serve immediately, or store in an airtight container until ready to serve. Store in the fridge for up to 4 days.