Add kefir, a slightly tangy fermented milk drink popular in Eastern Europe, to guacamole for extra vitamin D, calcium, and a hit of live and active cultures. Serve this guacamole as a dip with vegetables or chips, or spread it on sandwiches instead of mayonnaise. Recipe courtesy of Lifeway.
- 4 ripe avocados
- ½ red onion, minced (about ½ cup)
- ½ Cup low fat kefir
- 1 to 2 Tablespoon fresh lime juice (or more to taste)
- ½ Teaspoon coarse salt
- ½ Teaspoon black pepper
- ½ to 1 Teaspoon chili powder (to taste)
- ½ ripe tomato, seeds and pulp removed, chopped
Cut the avocados in half and remove the pits. Scoop the avocado out from peels and place in a mixing bowl.
Using a fork, mash the avocados. Add the chopped onions, kefir, lime juice, salt, pepper, and chili powder and mash together.
Keep the tomatoes separate until you’re ready to serve.
Store in the refrigerator with plastic wrap placed directly on the surface to prevent browning.
Just before serving, mix in the chopped tomato.