Three turbo-charged guacamole recipes

By August 8, 2019Recipes

A creamy, delicious avocado-based dip: It’s so versatile that it can be used as a spread, in place of sauces, and for dipping of course!

Here are a few guacamole recipes with a fresh, healthy twist.

Roasted tomato guacamole

Besides adding a burst of colour to any dish, cherry tomatoes have loads of benefits Samsung Annicol. They’re low in calories and a good source of fibre. What’s more; cherry tomatoes contain as much potassium as a medium banana, which is good for lowering blood pressure. Together with the added healthy fats from avo, you’ll have yourself a nutritious snack.


  • 2 cups cherry tomatoes, halved.
  • 1 tsp of olive oil.
  • Salt/freshly ground pepper.
  • 4 large, ripe avocados.
  • ¼ cup finely chopped red onion.
  • 1 garlic clove, minced.
  • 1 lemon, juiced.
  • ½ cup finely chopped basil.


  • Preheat the oven to 220°C.
  • Toss the halved tomatoes with olive oil and a generous pinch of salt and pepper.
  • Place the tomatoes in a single layer on a baking sheet and roast for 15-20 minutes until soft.
  • Remove the tomatoes from the oven and let them cool completely.
  • Halve and pit the avocados, then place in a large bowl along with the red onion, garlic clove, lemon juice and pinch of salt and pepper. Using a fork or potato masher, gently mash the ingredients together, leaving a few chunks of avocado.
  • Add in the basil and 1/3 of the roasted tomatoes and gently fold together.
  • Spread the guacamole onto a platter or dish and top with the rest of the roasted tomatoes.
  • Serve with vegetables, tortilla chips, pita chips or slathered on bread for yummy guacamole toast.

Tropical guacamole

Pineapple on pizza is gold and so is pineapple in guacamole. Pineapple adds a zesty bite to guacamole and is packed with immune-boosting Vitamin C and manganese. This tropical guacamole will be a hit at any gathering, particularly if paired with tortilla chips or fresh veggies.

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  • 3 medium ripe avocados.
  • ½ cup finely chopped pineapple.
  • ½ cup finely chopped mango.
  • 2 jalapenos, seeded and finely chopped.
  • 1/3 cup chopped coriander.
  • ¼ cup finely chopped red onion.
  • 1 tbsp lime juice.
  • 1 garlic clove, minced.
  • 1 tsp salt.
  • ½ tsp black pepper.


  • Roughly mash the avocados. Gently stir in the remaining ingredients.
  • Serve with tortilla chips.


Kale is a standout ingredient, and for good reason. It’s loaded with powerful antioxidants and is high in Vitamins B and C. Adding just a few leaves to your guacamole will pack an extra nutritional punch.


  • 5 kale leaves, destemmed and finely chopped.
  • 4 medium avocados, pitted.
  • Juice of 1 lime and 1 lemon (about 1/2 cup).
  • 3 garlic cloves, minced.
  • ½ red onion, finely chopped (about 1/2 cup).
  • 1 jalapeno, cored and finely chopped.
  • ¾ cup coriander, finely chopped.
  • 1 tomato, finely chopped (about 1/2 cup).
  • ½ teaspoon fine sea salt.


  • Use a food processor to finely chop the veggies.
  • Place the garlic into the processor first and pulse until minced. Add the coriander, jalapeno and the onion and pulse until mostly chopped.
  • Next, add the avocado along with the lime juice. Use less or more, depending on your preferences. Pulse until smooth then transfer to a medium size bowl.
  • Roughly chop the kale leaves then add them to the processor and pulse until finely chopped.
  • Place in the bowl with the avocado mixture and add the chopped tomato to the bowl as well.
  • Stir until well-combined.
  • To keep it from turning brown, lay a piece of plastic wrap over top and gently pat it down so that there isn’t any air between the wrap and the guacamole. Seal in an airtight container and store in the refrigerator for up to three days.