RECIPES

Tour of Tuscany Guacamole

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Total Time:

2min

Cook Time:

2min

 Tour of Tuscany Guacamole

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.

Ingredients

Serves: 10
oz.  baby spinach leaves
Tbsp.  olive oil
  large ripe Califonia avocados
1/4  cup  fresh lemon juice
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
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

Instructions

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.

Jasmin B.

Jasmin B.

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