This recipe was inspired by a trip to the fruit stand and its “chili con salt con lime.” Guacamole in any form is a winner in my home, but this version of it is especially loved.
It’s fresh and crunchy and has all the tropical vibes that make you feel like you got it roadside somewhere in Hawaii. My boys love mango and pineapple. However, these tropical fruits are very high in sugar. Enter, the Fab Four – protein, fat, fiber and greens. It’s my hack for allowing us to eat the things we love without blowing our blood sugar through the roof. I know that pairing high sugar fruits like mango or pineapple with protein, fat, fiber and greens will help blunt the blood sugar spike they’d otherwise cause.
In this recipe, mango and pineapple are combined with avocado, a good source of fiber and fat, as well as cucumbers and jicama, which hit the fiber and greens. If I were to turn this guacamole into a meal, I might put a big scoop on top of some pulled chicken, all over a bed of greens. You could add any other veggies or dressing (such as my dairy-free Be Well Ranch!). The chicken would provide the missing protein piece of the Fab Four. Altogether, that meal would keep you full, calm and energized for hours.
