Salsa Verde Guacamole Recipe

why make this recipe

Salsa Verde Guacamole is a fresh and tasty twist on traditional guacamole. It combines the creamy goodness of avocados with the bright and zesty flavors of salsa verde. This recipe is perfect for any occasion, whether you are hosting a party, having a casual get-together, or just want a delicious snack. It is easy to make and will surely impress your family and friends!

how to make Salsa Verde Guacamole

Ingredients:

• 2 ripe avocados
• 1/2 cup salsa verde
• 1 small onion, finely chopped
• 1 garlic clove, minced
• Juice of 1 lime
• Salt, to taste
• Fresh cilantro, chopped (optional)

Directions:

1. Cut the avocados in half and remove the pit. Scoop the flesh into a mixing bowl.
2. Mash the avocados with a fork until they are creamy but still slightly chunky.
3. Add the salsa verde, chopped onion, minced garlic, lime juice, and salt to the bowl.
4. Stir everything together until combined. Taste and adjust the seasoning if needed.
5. If you like, mix in some fresh cilantro for an extra burst of flavor.
6. Serve immediately or store in the fridge until you’re ready to enjoy it.

how to serve Salsa Verde Guacamole

Salsa Verde Guacamole is delicious served with tortilla chips, fresh veggies, or as a topping for tacos and nachos. You can also spread it on sandwiches or use it as a dip for grilled meats. The vibrant flavors will enhance any dish!

how to store Salsa Verde Guacamole

If you have leftovers, store them in an airtight container in the fridge. To prevent the guacamole from browning, press plastic wrap directly onto the surface of the dip before sealing the container. It’s best to eat it within 1 to 2 days for optimal freshness.

tips to make Salsa Verde Guacamole

• Use ripe avocados for the best flavor and texture. They should give a little when gently squeezed.
• Adjust the amount of salsa verde according to your taste preference. You can start with less and add more if you like it spicier.
• For added creaminess, you can mix in a little sour cream or Greek yogurt.

variation

You can customize your Salsa Verde Guacamole by adding diced tomatoes, jalapeños for extra heat, or even corn for a sweet crunch. Experiment with different ingredients to find your favorite combination!

FAQs

1. Can I make this guacamole ahead of time?
Yes, you can make it ahead of time, but it’s best to consume it fresh. To minimize browning, cover it tightly with plastic wrap.

2. What can I use instead of salsa verde?
If you don’t have salsa verde, you can use regular salsa or even chopped tomatillos for a similar taste.

3. Is this recipe vegan?
Yes, Salsa Verde Guacamole is completely vegan and suitable for plant-based diets!

Salsa Verde Guacamole

A fresh and tasty twist on traditional guacamole, combining creamy avocados with zesty salsa verde.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Mexican, Vegan

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 whole ripe avocados Use ripe avocados for the best flavor and texture.
• 1/2 cup salsa verde Adjust according to taste preference.
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 whole lime, juiced
• Salt, to taste
• Fresh cilantro, chopped (optional) For an extra burst of flavor.

Method

 

Preparation

1. Cut the avocados in half and remove the pit. Scoop the flesh into a mixing bowl.
2. Mash the avocados with a fork until they are creamy but still slightly chunky.
3. Add the salsa verde, chopped onion, minced garlic, lime juice, and salt to the bowl.
4. Stir everything together until combined. Taste and adjust the seasoning if needed.
5. If you like, mix in some fresh cilantro for an extra burst of flavor.

Serving

1. Serve immediately or store in the fridge until you’re ready to enjoy it.

Notes

Store leftovers in an airtight container in the fridge, pressing plastic wrap directly onto the surface of the dip to prevent browning. Best consumed within 1-2 days for optimal freshness. Variations include adding diced tomatoes, jalapeños for heat, or corn for a sweet crunch.