Argentine Guacamole

Total Time: 10 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 150
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 9g
Cholesterol 0mg
Sodium 150mg
Total Carbs 7g
Dietary Fiber 5g
Total Sugars 0g
Protein 2g
Potassium 388mg

Vitamin A 33 mcg; Vitamin C 13 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 69 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 2%; Iron 6 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

California Avocados and a traditional Argentine chimichurri sauce make this simple guacamole unique and delicious, especially when served with beef.

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Serves: 8

1/3 cup pulled flat leaf parsley leaves, minced 3 cloves garlic, minced 1 1/2 tsp. Red pepper flakes 2 Tbsp. extra virgin olive oil 2 Tbsp. yellow onions, minced 1 Tbsp. red wine vinegar 1/2 tsp. sea salt, or to taste 4 ripe, Fresh California Avocados, peeled, seeded and coarsely mashed
  1. Blend together the parsley, garlic and red pepper flakes.
  2. Combine half of the parsley mixture with the oil to make chimichurri; set aside.
  3. Combine the remaining parsley mixture with the onions and vinegar, then gently fold into the mashed avocados.
  4. Season with salt to taste.
  5. Drizzle the chimichurri sauce over the guacamole.

Variation: Use caramelized onions in place of the raw onions.

Serving Suggestion: Serve with skewers of seasoned grilled beef.

Beverage Pairing: Argentine wine

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados fit into many popular diet plans. Learn more about avocado nutrition facts.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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