Guacamole- 4 Ways!

Looking to spice up your guac game? Here are 4 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 flush onto the top of the guacamole, refrigerate, and serve preferably 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. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.

Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on 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 flush onto the top of the guacamole, refrigerate, and serve preferably 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 flush onto the top of the guacamole, refrigerate, and serve preferably 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, lemon juice.

Gently fold in the tomatoes. Serve immediately or press a piece of plastic wrap flush onto the top of the guacamole, refrigerate, and serve preferably within 24 hours.

Tag @missionavocados on Instagram and show us your favorite! Enjoy!