Guacamole- 4 Ways!
Looking to spice up your guac game? Here are four unique and flavorful guacamole recipes sure to excite you and your snack team!

Mediterranean Guacamole
Ingredients
- 4 ripe Mission avocados, halved, pitted, and scooped out
- 4 roasted garlic cloves, minced
- ¾ tsp salt
- ¼ tsp pepper
- 1 tbsp lemon juice
- 1 red bell pepper, diced
- ½ english cucumber, diced
- 1 roma tomato, seeded, diced
- ¼ cup red onion, diced
- ⅓ cup flat-leaf parsley, roughly chopped
- ⅓ cup feta cheese, for serving
- 8 olives, quartered, optional
- Pita chips, for serving
Directions
In a bowl, mash the avocado with a fork. Don’t over-mash. Stir in salt, pepper, garlic, lemon juice, bell pepper, cucumber, tomato, red onion, and parsley.
Sprinkle with feta cheese and olives, if using.
Serve with pita chips immediately, or press a piece of plastic wrap onto the top of the guacamole, refrigerate, and preferably serve within 24 hours.

Smokey Guacamole
Ingredients
- 4 ripe Mission avocados, halved, pitted, and scooped out
- 1 tbsp canola oil
- 2 roma tomatoes
- 1 jalapeño
- ½ white onion
- 3 garlic cloves, minced
- ⅓ cup cilantro, minced
- 1 lime, juiced
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp garlic
Directions
In a large pot, heat oil over high heat. Add the tomatoes, jalapeño, and white onion in a single layer to the pan. Cook on high without turning until the vegetables are charred. Turn over and repeat on other side.
Once completely charred (about 3-5 minutes on each side), reduce the heat to low and cover the pot with a lid and simmer for 15 minutes. Once cooked, remove from heat and allow to cool completely.
In a bowl, mash the avocado with a fork. Don’t over-mash. Add in cilantro, lime juice, smoked paprika, salt, and garlic.
Roughly chop the charred veggies and fold them into the avocado mixture. Serve immediately or press a piece of plastic wrap onto the top of the guacamole, refrigerate, and preferably serve within 24 hours.

Pickled Pepper Guacamole
Ingredients
- 4 ripe Mission avocados, halved, pitted, and scooped out
- ½ cup marinated red or peppadew peppers, roughly chopped
- ½ tsp salt
- ¼ tsp pepper
- 3 cloves garlic, minced
- 2 tsp fresh-squeezed lemon juice
- ¼ cup red onion, finely chopped
Directions
In a bowl, mash the avocado with a fork. Don’t over-mash. Stir in the pickled peppers, salt, pepper, garlic, lemon juice, and red onion.
Serve immediately, or press a piece of plastic wrap onto the top of the guacamole, refrigerate, and preferably serve within 24 hours.

Loaded Bacon Guacamole
Ingredients
- 4 large ripe Mission avocados, halved, pitted, and scooped out
- ½ lb, thick-cut bacon, cooked crisp and cut into ½-inch pieces
- 1 cup cherry tomatoes, quartered
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup basil leaves, chopped
- 3 cloves garlic, minced
- 2 tsp fresh-squeezed lemon juice
Directions
In a bowl, mash the avocado with a fork. Don’t over-mash. Stir in the bacon, salt, pepper, basil leaves, garlic, and lemon juice.
Gently fold in the tomatoes. Serve immediately, or press a piece of plastic wrap onto the top of the guacamole, refrigerate, and preferably serve within 24 hours.
Tag @missionavocados on Instagram and show us your favorite! Enjoy!