A rich, velvety twist on classic guacamole, blending mashed avocados and Greek yogurt with diced red onion, cherry tomatoes, fresh coriander, and spicy green pepper, finished with fresh lime juice. It's a great dip for tortilla chips or a creamy topping for tacos.
4 Portions · 611 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Dice the red onion into small pieces.
Cut the cherry tomatoes into very small pieces.
Finely chop the green spicy pepper.
Finely chop the fresh coriander from the small bunch.
Slice the 2 avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
Mash the avocados using a fork until reaching your desired consistency.
Add 30 g of Greek yogurt to the mashed avocados.
Stir until the mixture is smooth and creamy.
Add the diced red onion to the bowl.
Add the chopped cherry tomatoes to the bowl.
Add the chopped green spicy pepper to the bowl.
Add the chopped fresh coriander to the bowl.
Squeeze in the juice of half a lime.
Season with 0.5 tsp of salt.
Season with 0.25 tsp of black pepper.
Mix all ingredients until well combined.
Transfer the guacamole to a serving bowl.
Garnish with a lime wedge or a sprinkle of extra fresh coriander.
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