Is guacamole the most popular / easy-to-make appetizer ever? I think so! It’s hard to mess up because avocado is so gosh darn delicious on its own.
On Super Bowl Sunday, why don’t you mix it up with some new flavours? This twist on guacamole was inspired by a trip to Smith & Daughters, an amazing plant-based restaurant in Melbourne, Australia. When I saw mint listed among their guac ingredients, I was skeptical. I couldn’t imagine the flavours mixing well, but OMG do they ever! And you will not regret ditching the fried appetizers for a healthy-yet-rich recipe. Avocados are the ultimate health food with 20 vitamins and minerals per serving and zero cholesterol.
As a flavour extremist, I experimented with a few different herbs, including dill. Below is what I wound up with. If you’re unsure about the smoked paprika, I feel you. Adding this spice was a total accident, but I couldn’t believe how delicious it was paired with the other herbs in the dish. If you’d like to lighten things up a big, add in a block of soft tofu – you’ll barely know it’s there. I am crazy about this new guacamole recipe. I hope you find it as intriguing as I do.
4 ripe avocados from Mexico
3 tbsp fresh mint (finely chopped)
3 tbsp fresh basil (finely chopped)
1 1/2 limes (juiced)
1/2 tsp paprika (plus more for sprinkling)
1 1/2 tsp. Himalayan or sea salt
Small handful pumpkin seeds
Small handful sunflower seeds
150g container of soft tofu (optional)
Cucumber slices (optional)
- Mix all ingredients together in a medium-sized bowl using two forks. Add the soft tofu if you prefer a ‘lighter’ guacamole. Sprinkle lightly with smoked paprika.
- Serve with tortilla chips and/or cucumber slices (another light option, if you prefer).