Healthy Recipes: Anti-Inflammatory Guacamole with Arugula Recipe

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


  1. Peel and remove the pits from the avocados. Scoop the avocado flesh into a large bowl.

  2. Pour lime juice over the avocados.

  3. Add the sea salt and cumin to the avocados and mash with a fork or potato masher.

  4. Add the garlic and onion to the avocado mixture, mixing the ingredients together until they are evenly distributed.

  5. Let the guacamole sit in the fridge for 15-20 minutes and then enjoy with your favorite chips! My favorites are Siete grain-free tortilla chips and Artisan Tropic Plantain Strips.

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