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!