Avocados are the new holy grail of the nutrition world. The perfect creamy addition you need for any pasta dish, sauce, or even afternoon snack.
And guacamole takes this to a whole new level.
Not just reserved for dinner parties and Cinco de Mayo, you can add guac to nearly anything. It's versatility means you can whip it up in under 5 minutes, or dress it to impress with roasted veg and fresh spices.
Check out these 4 guacamole recipes to take to your next dinner party!
Classic GuacamoleRecipe via Simply Recipes
- 2 ripe avocados
- 1/2 teaspoon Kosher salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Cut the avocado, remove the seed and the flesh.
- Mash the avocado with a fork (but leave it a little chunky).
- Add lime juice, salt, onion, cilantro, black pepper and chiles.
- Cover and chill. Tip: Keep the avocado pits and place in the bowl while chilling to keep from browning.
Pea & Mint GuacamoleRecipe via Kitsch and Camera
- 1/3 avocado
- 1/4 cup fresh or frozen peas
- 1/2 tsp coriander seeds
- 2-3 fresh sprigs of mint leaves
- 1 lemon wedge
- Sea salt & pepper
- Steam peas in a double broiler, or microwave.
- Grind coriander seeds, mint and a pinch of salt (ideally using a mortar and pestle).
- Add peas and mash gently.
- Mash the avocado in a separate bowl. Add pea and mint mixture, and gently combine with a fork.
- Top with a squeeze of lemon juice, salt and pepper.
Greek GuacamoleRecipe via Minimalist Baker
- 2 large ripe avocados, halved, pit removed
- 2 Tbsp lemon juice
- 1 heaping Tbsp chopped sun-dried tomatoes
- 3 Tbsp diced ripe cherry tomato
- 1/4 cup diced red onion
- 1 tsp dried oregano (or sub fresh)
- 2 Tbsp fresh chopped parsley
- 4 whole kalamata olives, pitted and chopped
- 1 Pinch each Sea salt and black pepper
Add avocado and lemon juice to a large mixing bowl and use a potato masher, pastry cutter, or large fork to mash and mix.
Add remaining ingredients (olives are optional), and stir to combine (see photo). Sample and add salt and pepper if needed.
Adjust other flavors if needed, adding more lemon for acidity, sun-dried tomato for deeper tomato flavor, onion for crunch/spice, or parsley or oregano.
Enjoy immediately with pita, pita chips, or vegetables! Best when fresh, though leftovers keep in the refrigerator for 2-3 days.
Roasted Tomato GuacamoleRecipe via Delish Knowledge
- 2 cups cherry tomatoes, halved (I used an assortment of baby heirloom tomatoes from Trader Joe’s)
- 1 teaspoon olive oil
- salt/freshly ground pepper
- 4 large, ripe avocados
- 1/4 cup finely chopped red onion
- 1 garlic clove, minced
- 1 lemon, juiced
- 1/2 cup finely chopped basil
- Preheat oven to 425 degrees.
- Toss halved tomatoes with olive oil and generous pinch of salt and pepper.
- Place tomatoes in a single layer on a baking sheet and roast for about 15-20 minutes until soft.
- Remove tomatoes from oven and let cool completely.
- Halve and pit the avocados, and place in large bown with onion, garlic, lemon juice, salt and pepper. Mash ingredients together using a fork.
- Add basil and 1/3 of roasted tomatoes. Gently fold together.
- Spread guacamole onto platter/dish and top with remaining tomatoes.
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