Charred Scallion and Apple Guacamole

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Total Time: 25 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 210
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 55mg
Total Carbs 18g
Dietary Fiber 9g
Total Sugars 5g
Protein 3g
Potassium 650mg

Vitamin A 580 IU; Vitamin C 14 mg; Calcium 95 mg; Iron 1 mg; Vitamin D 0 IU; Folate 88 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 10%; Iron 6%

*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.

Hugh Acheson chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. This recipe is a great example and was developed for serving in the Commission’s booth a PMA Fresh Summit 2015 in Atlanta, GA. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11 and 12. 

Start cooking

Serves: 8

1 tsp. avocado oil 12 scallions, roots trimmed and 2 inches of the dark green discarded 4 ripe, Fresh California Avocados*, peeled and seeded 1 Tbsp. freshly squeezed lime juice 1 1/2 tsp. olive oil 1/2 cup minced sweet onion 1/4 cup chopped fresh parsley leaves 1/4 tsp. toasted and ground cumin seed 2 crisp Granny Smith apples, cored and cubed As needed Kosher salt, to taste As needed Freshly ground black pepper, to taste
  1. Place a large cast iron skillet on the stove over medium-high heat.
  2. Add avocado oil, then add the scallions. Turn on the hood vent. Cook scallions without moving them; we want them pretty charred on one side. After about 5 minutes, turn them over and cook for 2 more minutes. Remove scallions from pan and let them rest on a paper towel for 1 minute.
  3. Place the charred scallions on a cutting board and cut them into ½ inch pieces.
  4. Put in a mixing bowl and add the avocado and the lime juice. Lightly mash the avocado with a fork, add olive oil, onion, parsley, cumin and apple.
  5. Mix then season with the salt and pepper, and mix again.

Serving Suggestion: Serve with freshly made tortilla chips.

*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?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

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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