This guacamole isn't just a crowd-pleasing summer snack—it’s a bowl of Ayurvedic balance in every bite. Avocados, rich and unctuous, are ideal for calming Vata and soothing the nervous system. Limes (distinct from lemons) bring a bright, cooling sourness that pacifies Pitta without overheating the liver. Fresh cilantro adds not only an herbal burst of flavor but also acts as a natural detoxifier and Pitta-soothing herb.
Tomatoes, when used in moderation and in season, are fine for most constitutions—especially when balanced by the grounding fat of avocado and the digestive support of lime and garlic. Green onions and garlic scapes bring in a bit of gentle pungency to stimulate agni (digestive fire) without inflaming it, making this guacamole a well-rounded summer support food.
From a Western perspective, this recipe is high in healthy fats, fiber, and antioxidants, with a zesty, herbal profile that cools the body on hot days. Serve it with veggie sticks or seed crackers for a nourishing snack that satisfies both body and soul.
Ingredients
2 ripe avocados, peeled and mashed
2–3 limes, juiced
½ tsp salt, or to taste
1 small bunch fresh cilantro, finely chopped
2 garlic scapes, minced (or 1 clove garlic)
2 green onions, finely sliced
1 medium ripe tomato, diced
Preparation / Cooking Steps
In a medium bowl, gently mash the avocados, keeping some texture if desired.
Add the lime juice immediately to prevent browning and bring cooling brightness.
Mix in the salt, cilantro, green onions, garlic scapes. Tomatoes can be mixed in or placed around the edges of the guacamole.
Stir to combine, tasting and adjusting lime or salt as needed.
Let rest for 5–10 minutes to allow flavors to meld.
Dosha Variations
Vata: Add a drizzle of olive oil and a pinch of cumin powder for extra warmth and grounding.
Pitta: Keep as is for ideal balance; consider adding a bit more cilantro or a cooling herb like mint.
Kapha: Add a pinch of black pepper or cayenne and reduce avocado to lighten.
