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May 26, 2019
Served on a Veggie Garden Crispbread
What do you do when life gives you avocadoes? You make guacamole. And once you go guac you never go back! Avos are creamy, delicious, packed with good-for-you fats, and conveniently portable. We put them in, on, and around just about… EVERYTHING. We bet you do, too.
PRO TIP 1: Choosing a ripe avocado can be a little tricky. If you pick one that is under-ripe, it will be inedible (insert crying face emoji here). If you go for the one that is past its prime time, it will be brown, mushy and ick-y. Luckily there are ways to find that perfectly ripe avocado.
The best way to begin your search for “The One” is to look for the avocados with dark skin. When you find one, give it a gentle squeeze. Does it give just a little without giving in and feeling hollow? Woohoo! This could be the one. Once you're 99% sure you've found a good one, take a look under the stem. If it looks green, you're good to go. If it's brown, it's past its prime.
PRO TIP 2: To keep guac from turning brown, add the avocado pits into the guacamole until time to serve. Then cover tightly with plastic wrap and set aside in the fridge to chill. Keep in mind that once guacamole is mixed up it should be eaten within 24-48 hours. PRO TIP 3: It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it.
DO AHEAD: Guac can be made 1 day ahead. Add the avo pits, cover and chill.
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