An awesome Tuscan twist on guacamole featuring lemons, spinach, olives, roasted red peppers, sundried tomatoes, pecorino romano cheese, and of course, California Avocados! Something a little different for a Cinco de Mayo party. Goes great with tortilla chips, or spread on toasted Italian bread rounds or with breadsticks.
Tour of Tuscany Guacamole
|6||oz.||baby spinach leaves|
|4||large ripe Califonia avocados|
|1/4||cup||fresh lemon juice|
|1/2||tsp.||red chili flakes|
|1/2||cup||finely chopped red onion|
|3/4||cup||chopped roasted red peppers (drained, from a jar)|
|1/2||chopped sundried tomatoes in oil (drained)|
|1/2||cup||black olives, pitted and chopped (such as kalamata)|
|1/2||cup||loosely packed fresh basil leaves, chiffonaded|
|1||cup||freshly grated pecorino romano cheese|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
In a large frying pan over medium high heat, cook baby spinach in olive oil until soft and wilted, about 1-2 minutes. Drain off any excess liquid and set aside. Cut the avocados in half and remove the pits. Scoop out the flesh into a large bowl and mash coarsely with a fork. Gently mix in wilted spinach, lemon juice, lemon zest, red chili flakes, onion, roasted red peppers, sundried tomatoes, black olives, basil, and pecorino romano cheese. Season with salt and pepper to taste.