This guacamole is sadly, not nightshade free but only because my husband cannot eat avocados anyway, so I can put anything I want in it and he still cannot share it with me.
2 Large Avocados, pitted and peeled (wait until you are ready to add them)
1 Small Yellow Onion, cut into four chunks
1 Large Carrot, peeled
1 Small Red Bell Pepper, seeds removed and cut into 4.
1 Small Yellow Squash, Sliced and Cooked
1 Jalapeno Pepper, Seeds and pith removed, cooked in coconut oil, minced
About 10 Fresh Basil Leaves (depending on size)
½ Lime, Juiced
1 Tbsp Lemon Juice
½ tsp Dried Parsley
½ tsp Celtic Sea Salt
Step One: Wash and Slice the Yellow Squash and place into a small pot with a small amount of water and a lid on it. Cook on medium until the water is nearly cooked out. Set aside to cool.
Step Two: Cut open the Jalapeno, lengthwise and remove the seed and the pith from the center. Place the inside down in a small pot with coconut oil and set the dial on the stove to 2. Cook until the skin starts to bubble up. Remove from pot and dice into tiny pieces then put into a Garlic Press and mince. Set aside.
Step Three: In a food processor, add the Red bell pepper, Yellow Onion, and Carrot and chop until fine. Then add lemon and lime juice, Tomato, Yellow Squash, Basil leaves and chop again until fine.
Step Four: When all of those ingredients are nicely mixed, pit and peel the avocados and add them to the mix. (Waiting to cut them open ensures that they will not brown too soon before mixing them in with the citrus juices.) Blend them up well then you can add the Celtic Sea Salt, Dried Parsley and the minced Jalapeno and blend again.
Note: Even with the raw onion and the Jalapeno, this is NOT a spicy Guacamole. If you prefer a spicier Guacamole you may be able to skip the cooking of the Jalapeno or add in the seeds and pith. By removing those and cooking the pepper, it removes most of the capsaicin and makes the Jalapeno heat undetectable.