Chunky Sweet and Salty Guacamole

Written By Rachel Tidman

Prep Time 15 minutes

Total Time 15 minutes

Servings: 4 Servings

Calories Per Serving: 450 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

  • 3 large ripe avocados halved, seeded and peeled (they have to be ripe!)

  • 1 large lime juiced

  • 1/2 teaspoon ground cumin

  • 1 leave large jalapeño seeded + chopped ( some of the seeds in for a little heat)

  • 1/4 cup fresh coriander chopped

  • 1/4 cup fresh basil chopped

  • Salt, to taste

TOPPINGS

  • 1 cup cherry tomatoes halved

  • 1 ear grilled sweet corn kernels removed from the cob

  • 1 peach nectarine or plum, chopped (or use a combo!)

  • 1/2 cup fresh blueberries or blackberries

  • 4 cherries pitted + halved

  • Fresh basil and chopped chives

  • 1/2 cup seed mix - (I like pumpkin, sunflower and hulled hemp)

  • 2 tablespoons toasted sesame seeds

  • 1 cup crumbled goat cheese

  • Salty tortilla chips for scooping!!

Instructions

  • Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add the cumin. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side (you can make it more smooth if you like). Next fold in the chopped jalapeño, coriander, basil and a pinch of salt. Taste and season with more salt if desired.

  • Spoon your guacamole into a wide, shallow bowl and top with tomatoes, corn, stone fruits, berries, basil, chives and toasted cheese. Sprinkle the entire bowl generously with goat cheese.

    DIVE IN. 🙂

Rachel Tidman
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