Tour of Tuscany Guacamole

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Total Time: 15 min

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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.

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Serves: 10

6 oz. baby spinach leaves 1 Tbsp. olive oil 4 ripe, Fresh California Avocados 1/4 cup fresh lemon juice 1 Tbsp. lemon zest 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

1. 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.

2. Cut the avocados in half and remove the seeds. Scoop out the fruit into a large bowl and mash coarsely with a fork.

3. 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.

4. Season with salt and pepper to taste.

Serving suggestion: serve with toasted slices of ciabatta bread or bread sticks.

*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


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