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Upgraded Guacamole

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Recipe by Nicole Sheehan

Nicole is a certified yoga teacher and holistic nutrition student (MScN). She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

A freshly made, classic guacamole is one of those undeniable, irresistible summertime favorites. The beauty of a homemade guac is the freedom to modify its flavor profile to your liking, adding more lime for a bit of tang, more tomato for a juicy crunch, or more jalapeño for greater heat. Here, the addition of Pluck organ-based seasoning elevates a traditional guacamole by boosting the guacamole with both flavor and function, enriching it with micronutrients such as B-vitamins, copper, iron, potassium, phosphorus, magnesium, and zinc. This recipe is sure to be a crowd-pleaser at any backyard cookout and can be served as a side dish or as a topping for tacos, burgers, and more.

Instructions

Step 1

Add scooped avocado and lime juice to a large bowl, then toss to coat. Add kosher salt.

Step 2

Using a potato masher, gently mash the avocado flesh to a chunky, but even consistency. Fold in the onion, jalapeño, tomato, cilantro, and garlic. Add Pluck seasoning. With a large wooden spoon, mix until well combined.

Step 3

Taste and adjust as necessary – add more lime, jalapeño, onion, and/or garlic until reaching your desired flavor profile. Garnish with fresh cilantro.

Step 4

Serve cold or at room temperature, alongside lightly salted plantain chips. Store in a tightly sealed container in the refrigerator for up to 3 days.

Ingredients

3 ripe avocados, halved, pitted, and peeled

Juice of 1/2 lime

1/2 teaspoons Pluck seasoning

1/2 teaspoons kosher salt

1/2 diced medium onion

1/2 teaspoons seeded and minced jalapeño pepper (1 whole pepper for more heat)

2 sliced and seeded Roma tomatoes

1 generous tablespoon chopped fresh cilantro

1 minced garlic clove

Plantain chips, cooked in coconut oil

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