It’s been a while since I’ve added a recipe to my website! I’ll admit, I’ve been in a major food rut lately, turning to the same foods again and again (ahem, plantain chips) and not branching out much. However, Brian and I just picked up our first CSA (community supported agriculture) share from a local farm last Thursday, and the abundance of leafy greens in our share has inspired me to get more creative in the kitchen! I’ve also been trail running a lot lately and have been trying to incorporate more anti-inflammatory foods into my diet. I decided to upgrade the anti-inflammatory potential of traditional guacamole by removing the peppers (nightshades make my joints stiff, probably due to my history of Lyme disease) and by adding nutrient-dense arugula! I used the arugula from my CSA share, but you can find baby arugula at most grocery stores. The result is a very green and fresh guacamole that tastes great with my current carb staple, plantain chips!
Anti-Inflammatory Guacamole with Arugula
3 medium avocadoes
Juice from one lime
1/2 tsp cumin
1/2 tsp fine sea salt
1/4 cup diced red onion
2 tbsp finely chopped cilantro
1 clove garlic, minced
3 tbsp finely chopped arugula
Peel and remove the pits from the avocados. Scoop the avocado flesh into a large bowl.
Pour lime juice over the avocados.
Add the sea salt and cumin to the avocados and mash with a fork or potato masher.
Add the garlic and onion to the avocado mixture, mixing the ingredients together until they are evenly distributed.