Fresh California Avocados combine with classic Italian flavors like tomato, basil, oregano and garlic for a delicious change of pace. Italian guacamole is delicious for dipping, as a spread for avocado toast and even on pizza!
Total Time: 10 min
Prep Time: |
Vitamin A 24 mcg; Vitamin C 10 mg; Calcium 17 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 66 mcg; Omega 3 Fatty Acid 0.09 g
% Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 2%; Iron 6 %; Vitamin D 0
Ingredients1/2 cup basil leaves, loosely packed, plus extra for garnish 1/2 tsp. chopped fresh oregano, plus a sprig for garnish (or use a pinch of dried) 1/2 tsp. crushed red pepper flakes 3 Roma tomatoes, diced 1 clove garlic, minced 1 tsp. balsamic vinegar, di Modena 4 ripe, Fresh California Avocados, peeled, seeded and coarsely mashed 1/2 tsp. sea salt, or to taste
- Chop the basil leaves, then combine with the oregano, pepper flakes, tomatoes, garlic, oil and vinegar.
- Gently fold the herb and tomato mixture into the avocados.
- Add sea salt to taste and garnish with the extra herbs
Variations: Top with sliced pickled pepperoncini or roasted peppers.
Serving Suggestion: Serve with grilled focaccia bread or giardiniera vegetables.
Beverage Pairing: Chianti
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados