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Toasted Almond Guacamole with Apricots
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Difficulty: Easy

Total Time:

Makes: About 3 cups

This unique guacamole recipe adapted from Rick Bayless veers from the common avocado, lime, and cilantro combination, and instead is sweet and nutty with the flavors of dried apricots and almonds. Try it with a chicken quesadilla or simply on a tortilla chip.

What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.

This recipe was featured as part of our guacamole recipe gallery.

Instructions

  1. 1Scoop the flesh from the avocados into a large bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
  2. 2Add the remaining ingredients except the almonds and stir to combine. Taste and season with additional lime juice and salt as needed.
  3. 3Garnish with the almonds (if using) and serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the guacamole from turning brown.)
  • Toasted Almond Guacamole with Apricots
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