Avocados are a great way to get filling, nutritious grams of veggies. If you know how to handle an avocado, that is. Full of fiber and mono-unsaturated fatty acids on top of plentiful vitamins and minerals make the avocado a green hulk of a powerhouse. Not to mention, 100g of avocado packs more potassium than a whole banana! Great with chicken, omelets, fajitas, steak or salad! Or use as a dip with carrots, celery, peppers or on top of corn.

Kenzai Guacamole

INGREDIENTS

3 RIPE avocados, halved, pitted, cubed and scooped out of their peels
5 cloves of garlic, minced
Zest of one lemon
Juice of 1-2 lemons (to taste)
Zest of 1 lime
Juice of 2 limes
1 Tbsp (15 ml) olive oil
1/4 red onion, finely chopped
1/2 tsp cayenne pepper
1/2 tsp ground black pepper

Tips: It's useful to have some type of utensil on hand to HULK SMASH your green goodness. And a microplane helps with the citrus zesting. Go easy on the juices if you aren't a fan of citrus. The serving size really depends on how much guacamole you can eat in one sitting. But it's definitely enough to bring to a Kenzai-friendly party.

Kenzai Trainer Nate stumbled across what would eventually become Kenzai back in 2008 and never looked back. You can usually find him cooking up new stuff in the kitchen, out in the garden, or working on a new batch of home-brewed beer. Oh, and he might be out and about trying to not break himself while he jumps around on things. Getting more in touch with seasonal and local produce and businesses every year has been a rewarding way that Nate has tried to expand his Kenzai lifestyle.