Makes 1 Cup
2 large avocados, peeled, pitted, and mashed
1⁄3 cup (6 g) chopped cilantro
1⁄3 cup (50 g) minced red onion
2 tablespoons (30 ml) freshly squeezed lime juice
1 (1-inch, or 2.5 cm) knob fresh ginger, peeled and grated
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon garlic powder
Combine all the ingredients in a bowl and mix thoroughly.
Chill in the refrigerator until needed. Serve the same day.
If you prepare this guacamole ahead of time, sprinkle with lime juice and then seal with a piece of plastic wrap directly on top to prevent browning.
The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen, published by Fair Winds Press, distributed by Allen & Unwin, RRP $36.99