~*~ GUACAMOLE WITH HEARTS OF PLAM ~*~
We all have those canned goods hidden in the deep dark corners of our kitchen cabinets, forgotten and unloved. They’re destined to feed us during the apocalypse, or in my case the Whole30. Two dusty cans of hearts of palm finally have a purpose—to hide once more…in loads of creamy, garlicy guacamole!
1 14-ounce can hearts of palm
3 – 4 ripe avocados
2 roma tomatoes
1 small red onion (about 1/4 cup chopped)
1 jalapeño, seeded
1 bunch cilantro (optional)
5 large garlic cloves
3 tablespoons olive oil
salt, to taste
1. ROAST THE GARLIC
Preheat oven to 375F. Peel the garlic. Place on a piece of aluminum foil and drizzle with olive oil. Fold the foil into a packet, sealing tightly. Bake for 10 – 15 minutes, or until soft and lightly brown.
*ProTip* Use 4 heads of garlic and roast for 40-50 minutes to make a larger batch. Place roasted garlic in a jar and fill with more olive oil. Keep it in your refrigerator and use to season chicken, fish, vegetables, even Popcorn! The garlicky possibilities are endless.
2. MAKE PICO DE GALLO
Small dice the tomatoes, red onion, and jalapeño; add to a medium-sized bowl. Add 1/4 cup roughly chopped cilantro, if using. Squeeze in the juice of 1 lime and season with salt to taste.
3. MAKE GUACAMOLE
Roughly chop the hearts of palm if still whole. Place into a bowl and squeeze into shards with your hands. Alternately, use a food processor and pulse until the consistency of crab meat. Cut the avocados in half, remove the pit, and spoon in with the hearts. Add 1/2 cup roughly chopped cilantro, if using. Add the roasted garlic and it’s oil, pico de gallo, and juice of remaining lime. Use your hands to squeeze and mix the guacamole together. Taste and add salt as needed.
Top on fish, beef lettuce tacos, breakfast eggs, or scoop with plantain chips. Store in an air-tight container in the fridge for 3 – 4 days.
Recipe adapted from: