Must-Try Summer Guacamole

Traditional guacamole with a fruity twist for a must-try summer guacamole…Chunky guac lovers heaven! 

Happy Meatless Monday! 

While I was originally going to post “How to have a successful Mexican-inspired Meatless Monday,” it just didn’t happen. I’m not going to lie…I was having too much fun on my trip to Philly this weekend to make that #MeatlessMonday masterpiece unfold. Stay tuned!

{In the meantime you can check out these oldies (but goodies)…Fajitas, Black Bean Burgers}

Instead of my elaborate Mexican-inspired how to, I whipped up a delicious new guacamole variation that screams SUMMER! It’s already August (Seriously, how did that happen?!), but summer is still in full swing! BBQs, pool parties, longer days — all still here, people!

So this summer guacamole is PERFECT for NOW!

Because why rush it…let’s live in the present! 

On my Sunday farmers market stroll, I passed peaches, berries, and corn…some summer faves! So with a few ripe avocados ready to go, I figured why not make it fruity? While the boyfriend tends to dislike sweet fruit mixed with savory foods, he gave this a go!

{And was quite impressed…SCORE!}

Seriously EASY, and probably a great topping on some barbecued chicken or fish (Ya know, when it’s not Monday for you carnivores!)…

Start making guacamole like you always do (and for those of you who buy the store-bought variety, that’s OK too)…then you add in some fruit. Chunky guac lovers heaven!

While I used lime, pink salt from the Andes mountains, blueberries, and peaches as my add-ins, feel free to experiment with your personal favorites. Perhaps you’re more of an orange, mango, and white pepper kinda gal? 

Whatever you choose, the juxtaposition of spicy with sweet, tangy citrus and smooth avocado…another dance party for your taste buds! 

Let’s make this summer guacamole…

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Must-Try Summer Guacamole

Ingredients

• 3 ripe medium avocados
• 1/4 cup red onion, finely chopped
• 1/2 of medium jalapeno, deveined and seeded, finely chopped
• 1/4 cup corn (I used fresh, you can use canned)
• 1/4 cup blueberries
• 1/2 of large peach, chopped
• 1/8 cup tomatoes, chopped
• 1 tbsp cilantro, finely chopped (or parsley for you cilantro haters)
• Juice from half of lime
• Spices:
• Pinch of salt (I used Bolivian Rose Andes Mountain salt, but you could use table salt or sea salt)
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper
• 1/4 tsp chili powder

Instructions

1. Scoop out flesh from avocados into a medium-sized bowl. Mash to achieve a chunky consistency.
2. Add all other ingredients (except for spices and fruit) and mix to combine.
3. Then add spices, taste, and adjust flavor to your liking. If you want a spicier variation, try adding a couple of drops of hot sauce, red chili flakes, or more jalapeno.
4. Add the fruit, mix, and serve! Best if served within 30 minutes of preparation.

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ENJOY! 🙂
XO