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Tag Archives: fresh guacamole

Chunky Guacamole Dip and Dressing

Chunky Guacamole

I love to make this guacamole for company as a starter because it is very tasty but has few calories and isn’t filling–thus not ruining appetites for dinner! I serve this will vegetables like chunks of bell peppers and celery.  Always keep tomatoes at room temperature for maximum flavor. Make this an hour or so before it will be consumed and don’t refrigerate. Do put leftovers away.

Which leads to the sad fact that avocadoes brown quickly and this dip won’t look great the next day. Just add some oil and lemon and you have a really tasty salad dressing!

Chunky Avocado Dip and Dressing

1 large avocado, diced

1 container grape tomatoes, quartered

Handful cilantro, chopped

½ medium red onion, thinly sliced and diced

½ lemon, juiced

Salt and pepper

½ teaspoon hot sauce, or to taste

Combine all ingredients and keep at room temperature. Serve with vegetables like bell peppers and celery

Guacamole Salad Dressing


1 lemon

1/3 cup avocado or extra virgin olive oil

Additional hot sauce, salt and pepper

Combine chunky avocado dip with lemon and oil in a blender

Mexican Farmer’s Market Bowl

Mexican Farmer’s Market Bowl

This is the perfect summer dish, with all the vegetables fresh from the farmer’s market! I have both kale and cabbage from the market, but the kale needed to get used up first—and, the purple/green leaves are so pretty!

This for two nights for my husband and I, and I make the guacamole fresh each day so that the tomatoes are never refrigerated, as this makes it so much more flavorful.

You can use pretty much any ground meat that you are in the mood to eat. I choose pork from a local farm.

The flavors are really good here, but if you can easily make this dish without the added peppers and onions and it will still be satisfying and delicious.

Low Carb Mexican Slaw

 Mexican Farmer’s Market Bowl

Serves 4

Meat and Peppers

1 pound ground turkey, pork, beef, buffalo

2-3 peppers, cut into bite sized pieces

1 red onion, sliced thin

4 ounces shredded Colby and or cheddar

Taco or Cajun seasoning

½ lemon or lime, juiced

Cook meat on medium high until pink is gone and add seasoning. Remove meat and cook peppers and onions on high until limp, about 10 minutes. Add meat, draining fat, if desired. Turn off heat and add  cheese and lemon and stir.



1-2 avocadoes, diced

Pint grape or cherry tomatoes, quartered

1 small red onion, sliced thin

Cilantro, optional

½ -1 lime, juiced

Salt and pepper



½ head kale, stems removed, cut or town into small pieces or small cabbage, sliced thin

2 medium beets, peeled, spiralized and chopped into bite sized pieces

1 carrot, peeled, spiralized and chopped into bite sized pieces

Extra virgin or avocado oil

Coat kale with oil and a bit of salt and allow to soften, about 30 minutes. (If using cabbage, no need to add oil.) Add remaining vegetables. Add some of the pepper sauce and toss.


Pepper Sauce

3/4 cup sour cream or crème fraiche

Handful cilantro, chopped

1-2 tablespoons hot sauce

1 small garlic clove

Zest of one lime and juice

2 tablespoons of tomatoes

Salt and pepper

Mix all together with a blender


Assemble the bowl: put slaw on the base, add the meat mixture, then the guacamole. Top with more pepper sauce.

Copyright © 2020 Norma Lehmeier Hartie