Citrus Guacamole with Homemade Pita Chips
As a Kurbo coach, one of the questions I’m asked most often is what to eat for snacks. This homemade guacamole is one of our favorites at Kurbo. It checks all the boxes: crunchy, salty, sweet, zesty, creamy. This recipe uses oranges instead of tomatoes to add flavor, color and extra green lights. This is a fun snack any time of the year! Happy 2021!
1 open palmful of chips = 1 yellow light
1 closed fist of guacamole = 1 green light, 1 red light*
*Let’s talk quickly about tracking avocados with our traffic light system. ⅕ of an avocado = 1 yellow light. The third portion of avocado is a red. This means that if you choose to make your portion size of this homemade guacamole 1/6th of the recipe rather than ¼th, you would count it as 1 green light and 2 yellow lights.
- 2 oranges, peeled, pitted and chopped
- 2 avocados, peeled and chopped
- 1/2 cup finely chopped red onion
- 2 – 4 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Juice of 1 large lime
- 3 whole wheat pitas
- Non-fat spray oil
- 1 tablespoon za’atar spice (or 1/2 tablespoon cumin and a sprinkle of salt)
To make the chips
- Preheat the oven to 400 degrees. Spray a large sheet pan with non-fat cooking oil.
- Lay pita flat and carefully slice along the seam to make 2 full pita rounds out of each pita, 6 rounds total. Cut each round into 8 triangles. Place on the prepared sheet pan in a single layer, spray with cooking oil, top with za’atar spice.
- Bake in the oven for 5 – 8 minutes or until golden. Transfer to a cooling rack and let cool completely (about 10 minutes) before eating.
To make the citrus guacamole
- Add all ingredients to a bowl and gently stir to combine. Season to taste with salt and pepper.