One of the raw foods that I love to make is guacamole. It’s so easy, and there are so many ways to individualize the flavors. This is the version that I make most often.
The stars of this particular guacamole are Bacon avocados. If you’re not familiar with Bacon avocados, let me introduce you.
This is a Bacon avocado:
Bacon avocados tend to be large and have a bright green, smooth skin. Inside, they are pale green and very creamy. They are perfect to use in things that you want to have a creamy consistency.
Due to their size and coloring, they are easy to tell from their more common relative, the Haas avocado:
This recipe makes several cups of guacamole – I had a few avocados to use up, so I used them all. My favorite guacamole herb is fresh oregano – it adds an incredible flavor. I also wanted to pump up the nutrition, so I added some pumpkin seeds and ground flax seeds.
- 3 Bacon avocados
- 2 tomatoes, chopped
- juice of 2 lemons
- 2 Tablespoons fresh oregano
- 1 jalapeno, seeded
- salt to taste
- dash of cayenne (I used 3 shakes)
- 2 Tablespoons pumpkin seeds
- 2 teaspoons ground flax
In a large bowl, mash the avocados. Stir in the remaining ingredients and add any more needed for your taste.
Waiting for our meal…. many know that lemon juice helps keep the avocado from oxidizing and turning brown, but did you know that putting the pit into the avocado helps as well? So the next time you use an avocado, keep the pit in it until you’re ready to eat it….
And finally served with some delicious raw crackers.
Kelli's Vegan Kitchen 
JGD Great You used Bacon avocados! They are less fatty than their famous Hass relatives, and on farmers market they sold them for 50 cents. And I will certainly try the fresh Oregano variation You suggested. Avocados are on my menu almost every day. Are not walnuts and avocados the only plants with Vitamin D? JL
I have actually not heard that avocados and walnuts (or any nuts) have any vitamin D. My understanding is that the only unfortified plant food with vitamin D is mushrooms. For those who eat mushrooms, shitakes and portobellos are considered “vitamin-D rich”.