Guacamole With No Salt

I miss the Tex-Mex places — sitting there with the guacamole and the homemade chips, the bowl in the middle of the table. That bowl was never coming home with me: the tub version of that guacamole runs 140mg of sodium in two tablespoons. So I make it myself.

The smart swap in this one isn't an ingredient. It's not buying the tub. Avocado never did anything to anybody; the salt truck backed up to the tub, not the fruit.

A real scoop — half a cup, the way people actually eat it — runs about 560mg from the tub. Mine? About 20mg for that same half cup, and nobody has to stop.

Mine runs 10mg a serving, and it's just guacamole the way it always should have been: ripe avocados mashed with tomato, red onion, garlic, cilantro, lime, and a shake of red pepper flakes. Five minutes of prep. The lime does the brightening salt pretends to do.

A potassium note, cook to cook: avocado is naturally rich in potassium — about 500mg a serving here — which is fine at my table, but if you restrict potassium, that's worth knowing before you scoop. We're cooks, not doctors — check with yours about what's right for you.

It goes on tacos, it goes on toast, it goes next to the eggs — and it goes on a spoon when nobody's looking. No tub required.

And with no-salt chips, it's as close to a zero-sodium snack as my kitchen makes — the bowl is back on the table, and it costs me almost nothing.

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