“I hate guacamole,” said no one ever.
OK, well there’s probably someone out there who hates guacamole but for argument’s sake, let’s just say there isn’t. This time of year, avocados are on sale in almost every supermarket, and it’s hard not to stock up on the green superfood. And why wouldn’t you? They’re delicious with any meal, any time of the day. In fact — they’re delicious and accessible any time of year, so this recipe is good for all holiday celebration — especially Cinco de Mayo — or any typical binge-on-chips-and-guac weeknight. Celebrate everyday, people.
While I’d like to say there’s no wrong way to make guacamole, that’s not entirely true. So instead of listing the ways you can mess up guacamole, I’m giving you my one and only recipe (you’re welcome). It’s fresh, simple, and because I’m a cannabis chef, it’s infused with CBD. It’s such a hit at parties that it quickly disappears, so make an extra batch (or two). And no, that’s not because of the munchies; CBD doesn’t get you high. For more on the science behind CBD, check out my CBD-infused carrot cake recipe.
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But how do you know an avocado’s ripe?
Ripe avocados are essential for the best outcome. Here are two ways to determine if an avocado is ripe enough:
- The squeeze method: Gently squeeze the avocado with your palm. (Don’t use your fingertips; they will bruise it.) If it yields slightly, it’s ready to eat. If it doesn’t yield and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possibly brown inside.
- The stem method: Use your fingers to pull the stem gently at the top of the avocado. If it’s green underneath, the avocado is ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.
Avocado’s superfood stats
Avocados contain 20 different vitamins and minerals, are fiber-rich, and promote healthy digestion, lower cholesterol, proper blood sugar levels and good gut bacteria. They are higher in potassium than bananas and high in vitamin K. Mix it up with spices and some CBD, and you have a very healthy winner! (Disclaimer: I am not a doctor; I’m a chef. But I do do my research.)
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CBD-infused guacamole
Yield 6 servings
Ingredients
- 3 ripe Haas avocados
- 1-1/2 tablespoons fresh lime juice (more if needed)
- 1 large plum or Roma tomato, seeded and diced
- 1/4 cup cilantro leaves and tender stems, chopped
- 1 garlic clove
- 1/2 teaspoon salt (or more, to taste)
- 1 to 2 teaspoons minced jalapeño or Serrano pepper, with seeds and membrane removed (leave the membrane and seeds if you prefer lots of heat)
- CBD oil in desired strength (60mg for 10mg preserving)
Instructions
- Cut avocados in half lengthwise and remove pits. Scoop out flesh and add to bowl.
- Add lime juice. Mash with fork until creamy but still chunky.
- On cutting board, crush garlic clove with salt to make a paste. (Use flat part of knife, or just chop salted garlic.)
- Fold in CBD, incorporating evenly.
- Add tomato, cilantro, garlic/salt and diced peppers.
- Adjust to taste with additional salt, peppers and/or lime juice.
- Serve immediately, or lay plastic wrap directly on guacamole and refrigerate up to one day.
The information presented on our site is in not intended as medical advice or as a substitute for medical treatment. You should always consult with your physician or other health care professional before taking any medication or nutritional, herbal or homeopathic supplement, or adopting any treatment for a health problem, whether offered on our site or otherwise.