Cranberry Guacamole is a seasonal departure from the usual ingredients; this delicious guack is festive and nutty.
Look, I know some of you out there are probably wrinkling your noses right now saying “guacamole…with what?”
I think my husband may have done the same thing when I was shopping and explaining what the ingredients I was purchasing were for. And he knows me.
But I remain undeterred because sometimes I imagine recipe ideas…differently. Picturing the Cobb salad I had with rich buttery slices of avocado and then immediately thinking of that nice spinach salad with dried cranberries and pumpkin seed vinaigrette. So at last you begin to understand how I imagine such things, and if you have had similar salads, you should be right on board with me now.
If not, you will just have to trust me.
But if you want to serve something at your holiday parties that your guests will remember, don’t settle for the usual guack and chips, dripping with tomato and pungent onion.
This will wash right down with either a well made margarita, a Mexican beer such as Dos Equis, or even a glass of white wine or champagne.
This makes just over a cup- and is easily multiplied if you need more. If you are not sure how much you need, there is an easy trick to whipping this up fast.
When choosing avocados, look for ones that when you tug out the stem, they are still light colored beneath. Take them home, and when the flesh just begins to give a little when you press on it, refrigerate. This will ensure not getting rotten avocado and also keeping it at prime (you can refrigerate and stop the ripening process for a couple days).
Once you have some chopped cranberries (I se a nut chopper on them) and your pepitas are toasted, you can get this from kitchen to table in about 5 minutes, so no worries about mounds of guack sitting around going dark.
The sugar I added is really approximate- if your cranberries or lemons are a bit more tart, you may want to add a little more but if you do, add it in small amounts because a little goes a long way. You wouldn’t your guack to be unduly sweet.
I do hope you enjoy the recipe and that your holidays (all of them, whatever you might call yours) are cheerful and bright.
- 1 ripe avocado, mashed with fork
- 1/2 cup fresh cranberries, chopped
- 1/4 cup toasted pepitas
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1/4 tsp. salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- serve with tortilla chips
- Stir together ingredients and serve immediately with tortilla chips (if desired)
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Unique, special and looks super appetizing!!
I’d loooooooove to try this recipe 🙂
Thanks Winnie! We enjoyed it and polished it off right quick.