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–+ servings
Ebonie Garnica

Lime and Cilantro Guacamole With Paprika for Full GAPS

Three ripe avocados blended with fresh lime, stemmed cilantro, and paprika, then folded into separately chopped onion, garlic, and optional tomato. About five minutes with prepared ingredients.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Appetizer, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 onion peeled, cut into manageable pieces
  • 1 medium tomato quartered; optional
  • 2 fresh limes juiced; remove seeds
  • 2 cloves garlic peeled
  • 1 bunch cilantro stems removed; rinse and drain leaves
  • 1/2 teaspoon sea salt adjust to taste after mixing
  • 1/2 teaspoon plain paprika single pure spice, not a blend
  • 3 ripe avocados peeled and pitted

Equipment

  • Ninja BN801 8-cup processor bowl and compatible chopping blade
  • Knife and stable board
  • Small lime-juice cup
  • Measuring spoons
  • Spatula
  • Glass or stainless-steel mixing bowl

Method
 

  1. Prepare the onion and garlic, quarter the tomato if using, remove cilantro stems, and drain rinsed leaves. Juice the limes and remove seeds. Halve the ripe avocados, remove every pit, and scoop the flesh away from the peels. Keep pits and peels out of the processor.
  2. Put onion, garlic, and optional tomato in the Ninja BN801 8-cup processor bowl fitted with its compatible chopping blade. Pulse briefly until chopped into small pieces rather than a smooth watery liquid. Transfer to a glass or stainless-steel mixing bowl.
  3. Process the avocado flesh, lime juice, cilantro leaves, sea salt, and paprika briefly in the processor bowl until softly creamy with herb flecks. If needed, switch off before opening and scraping flesh down with a spatula. Secure the lid before processing again. The mixture should hold on a spoon; do not add water or oil.
  4. Fold the avocado mixture into the bowl of chopped onion, garlic, and optional tomato until the small pieces are evenly distributed. Taste and adjust seasoning. Serve soon after mixing, or cover and refrigerate while holding for the meal.

Notes

Yield: One batch made from three avocados. Fruit sizes and the cilantro bunch vary; a fixed portion count is not supplied.
Time: About five minutes for the processor and mixing method when the ingredients are ready. Allow extra time for peeling, juicing, and stemming cilantro as needed. No cooking stage.
Tomato: Optional. Pulse onion and garlic alone when omitting it; do not replace it with water. Paprika remains in this formula, so omitting tomato alone does not make it nightshade-free.
GAPS: Full GAPS after all raw vegetables, citrus, herbs, and paprika have been introduced and tolerated. Plain ripe avocado begins earlier in Intro Stage3; this complete seasoned dip is not an early Intro formula. No-Plant GAPS excludes it.
Texture: Process the vegetables and avocado separately, then fold together. Keep small vegetable pieces in a softly creamy base. Drain rinsed leaves and stop vegetable pulses before they become liquid.
Storage: Serve close to mixing for fresh color. Cover and refrigerate when holding; keep chilled for transport.
Scaling: 2× doubles every ingredient amount for two batches. Process in separate batches when necessary for the processor capacity. Do not double the estimated processing time automatically.

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