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Three Cinco De Mayo Worthy Guacs


Three Cinco De Mayo Worthy Guacs

ingredients for guacamole recipes avocados garlic lemon

The warm weather has us craving guacamole on everything! Toast, sandwiches, as a dip, as a salad dressing…we honestly can’t get enough. Actually, it’s not really just the warm weather — we crave guac all year-round. But, Cinco De Mayo is a great excuse to get a little more elaborate with your guacamole recipes and branch out. Here are some simple, yet totally party-worthy ways to spruce up your guacamole game. So, grab a bag of corn chips and get guac-ing with these three guacamole recipes!

  1. Fancy Crab Guacamole: Mash three large, ripe avocados with 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon course sea salt, 1 minced clove garlic, and 1/4 teaspoon ground cumin. Stir in 1/3 cup coarsely chopped cilantro (use flat leaf parsley if you have cilantro-haters in attendance), 1/3 cup diced red onion, and 1/4 cup diced red onion. Gently stir in one drained 6-ounce can Bumble Bee lump crab meat.
  1. Kale-Jalapeno Guacamole: Bring a pot of water to boil and add 2 cups shredded curly kale. Cook until the kale turns bright green but is still firm, about one minute. Then, immediately strain kale and dunk into a bowl of ice water. Remove from ice water and drain thoroughly. Mash three large, ripe avocados with 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon coarse sea salt, 1 minced clove garlic, and 1 tablespoon minced fresh jalapeño pepper. Stir in the kale.
  1. Deconstructed Grilled Guacamole Cups: Cut two avocados in half, remove seed, and carefully use a spoon to remove the flesh of the avocado from the skin while keeping both in tact. Set the skins aside (these will be your serving bowls!). Skewer 4 peeled garlic cloves, 4 2-inch chunks of red onion, and 4 2-inch chunks of yellow bell pepper onto skewers. Brush with olive oil, sprinkle with coarse sea salt and freshly cracked black pepper, and grill until soft and lightly charred with grill marks. While the skewers cook, grill the avocado halves until charred with grill marks on each side, about 4-5 minutes per side. Chop avocado into 1/4-inch cubes. Roughly dice veggies and garlic. Fill the empty avocado skins with chopped avocado and top with veggies and garlic and a squeeze of fresh lime juice.


What’s your favorite way to enjoy guacamole?

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