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Guacamole, everyone’s favorite avocado-based dip, spread, or topping is so versatile that it can be served with corn chips, nachos (recipe above), on tacos, on baked potatoes, or as a sandwich component.

Makes about 2 cups.


3 medium ripe avocados
½ cup finely chopped yellow or white onion
¼ cup chopped fresh cilantro or basil leaves

3 tablespoons lime juice
2 small cloves garlic, finely chopped
½ teaspoon ground cumin

Peel and chop the avocados, then mash them to desired consistency with a fork in a bowl. Stir in the onion, cilantro or basil, lime juice, garlic, and cumin.

Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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