I’m so excited to share another one of my favorite recipes from The Paleo Kitchen (I allow you to go buy it now and then read the rest of this). If you haven’t gotten the book yet, you can see a free preview HERE. Never in my wildest dreams did I think I would ever know how to cook, never mind publish a cookbook. The experience has been amazing and the response so incredibly positive and awesome. I love reading everyone of your comments, reviews, tags on social media and interacting as you make the recipes and share them with your loved ones (sometimes). If you haven’t left a review yet, could you please head over to Amazon and leave a review HERE. Thank you in advance.
This guacamole recipe is just one of over 120 brand new recipes in the book and we picked it to share, well honestly because it makes us want to eat the screen. I am hoping that it carries the same effect with you, so you get to have the euphoric taste bud experience we are intending on. The book is over 340 pages and has everything you need to know from shopping lists, to tips of making cooking easier and even tear out guides to hang on your fridge and keep you on track. There may be some pictures of me shoving cookies in my face on the pages too, so have a nice laugh. Don’t forget to get the book here and start cooking. Oh I suppose I can show you the cover too, here you go:
As always, have an amazing day. Please leave me a comment and let me know what you thought of this recipe and what you paired it with. I love learning about new flavor combination and dish ideas from you.
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 large brown plantain, peeled and diced
- 2 tablespoons water
- 3 large avocados, cut in half and pitted
- ¼ medium white onion, finely chopped
- Handful of cilantro, roughly chopped
- 1 tsp minced jalapeño pepper
- Juice of ½ lime
- ¼ tsp smoked paprika
- Fine-grain sea salt and freshly ground pepper, to taste
- Place a small skillet over medium heat and add the coconut oil. Once the coconut oil is hot, add the garlic to the pan along with the diced plantain. When the plantain dice begin to brown, salt them, then flip to brown on the other side.
- Add the water to the pan and cover to steam the plantain. Once the plantain dice are soft, remove from the heat and let cool.
- While the plantain is steaming, scoop out the insides of the avocados and place in a large bowl. Mash up the avocado with a fork, then add the onion, cilantro, jalapeño, lime juice, smoked paprika, and salt and pepper. Mix well, then fold in the plantains. Chill in the refrigerator before serving.
***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***
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