Recipe of the Week #6: Guacamole


This is my own twist on a guacamole. The fresh vegetables, bright colours, and contrasting textures make it a fun snack. I love this dip with blue corn chips, but it also works well as a sandwich spread.

Ingredients (for one):

guacamole1 ripe avocado

5 cherry tomatoes (or half a regular tomato)

5 baby carrots

1/2 bell pepper

pinch of salt

pinch of pepper

pinch of cayenne pepper (optional)

1 tbsp lemon juice


  1. Cut the avocado in half and scoop out the flesh with a spoon. Roughly mash it with a fork.
  2. Add the salt, pepper, cayenne pepper, and lemon juice. Mix well.
  3. Boil the carrots and remove when slightly softened.
  4. Dice the carrots, bell pepper, and tomatoes. If using a large tomato, scoop out the seeds before dicing.
  5. Mix the vegetables into the avocado.
  6. Add extra salt or lemon if desired (to taste)
  7. Serve with your choice of crackers, or use in a wrap or sandwich.

*Note: Adding lemon will help preserve the avocado. That said, this dish should be finished in a day to prevent the avocado from spoiling.


-Myra Farooq

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