When I was getting ready to make this guacamole, I realized I didn’t have any tomatoes! Can you imagine my horror? Then I remembered an episode of TSC’s podcast where they interviewed Dr. Steven Gundry. Now, I don’t want to go down this rabbit hole of the Plant Paradox and what veggies are OK and which aren’t. But, he said in the episode that traditional guac does not have tomatoes. Never knew that! So, I remembered that moment from the podcast just in the nick of time before I ran out to buy a tomato to make guacamole.

I think part of me loves guacamole so much, and really avocado so much, because it’s such a good vehicle for salt. And y’all know how much I love salt! But really, I would encourage you, unless you have a health reason not to, to up the salt on your guac! It brings all the flavors together. I start with about 1/4 tsp of salt per avocado, mix all the ingredients up and then I taste with a chip. I think the key is to taste with whatever dipper you are serving, because if it’s a salty tortilla chip you have to account for it in the guac. Just taste as you go!

I love how a homemade guacamole tastes fresh – don’t you think? And it’s really so much better than a prepackaged guac from the store. I will say, though, if you don’t have the time or you can’t find ripe avocados (or yours haven’t ripened yet), the store-made Whole Foods guacamole is so, so good. I am game for buying their guac any day. Don’t buy the stuff that’s vacuum sealed in plastic, it’s not the same. Just make it!