I love guacamole and the best part about this guacamole is that it contains spinach (but you won’t be able to taste it). It’s easy to make and delicious. I also like to make this ahead of time and place it in the refrigerator for at least an hour. It allows for all the ingredients to come together. However, it tastes great if served immediately as well.
Deconstructed tacos served here with chips, taco meat made with a homemade taco seasoning, Spinach Guacamole, and kid-friendly pico de gallo.
Easy Spinach Guacamole
This guacamole is easy to make and delicious. Additionally, it contains spinach for extra nutrients but you won’t be able to taste it
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
- 2 Ripe Hass avocados
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup of cilantro
- 1/4 cup of spinach, washed and patted dry
- 1/4 teaspoon of salt (optional)
Instructions
- Wash the avocado and pat it dry.
- Carefully cut it in half and remove the pit. Scoop the flesh out and place it in a bowl. Using a fork, mash the avocado to the consistency you prefer-whether that’s chunky or well mashed.
- Add 1 tablespoon of the freshly squeezed lemon juice and 1/4 teaspoon of salt. Mix everything together.
- Measure 1/4 cup of cilantro and 1/4 cup of spinach. Finely chop them both and add them to the bowl. Mix everything together.
- Note: You may spoon some of the guacamole without the added salt into your little one’s bowl, then add the salt to the guacamole, to taste, for the rest of the family.
- At this point, you may serve the guacamole immediately or cover the guacamole with plastic wrap and store it in the refrigerator for at least an hour.
- When covering it with plastic wrap, make sure the plastic wrap is touching the guacamole’s surface, as shown in the picture, so that way it doesn’t turn brown. I also like to seal the plastic wrap around the insides of the bowl making sure there aren’t any air pockets.
- Serve it with vegetables as a snack, next to quesadillas, tacos, or just about anything.
When covering it with plastic wrap, make sure the plastic wrap is touching the guacamole’s surface, as shown in the picture, so that way it doesn’t turn brown. I also like to seal the plastic wrap around the insides of the bowl making sure there aren’t any air pockets.
