guacamole with basil & shallots

This twist on the Mexican staple encompasses everything that an appetizer should be – easy, healthy and delicious. Really, what more could you ask for?

We took this over to a friends house (Thanks Taster for making, food styling and photographing!) and it was a very fun change from the typical guac and tortilla chips. We served it alongside some whole-grain bread that was toasted, carrots and radishes. The only downside? Guac just never tastes as good the day after – all the more reason to eat it up right away!

Guacamole with Basil & Shallots adapted from Bon Appétit

  • 4 medium sized avocados, taken from skin and roughly chopped
  • 1/2 cup basil, chopped
  • 1 medium shallot, minced
  • salt & pepper

Lightly mash the avocado, stir in shallots and basil. Season with salt to taste. Serve with toasted whole-grain bread and crudités.



Filed under antioxidants, appetizers, fats, herbs, raw foods, Recipes, Uncategorized, vegan, vegetables, whole foods, whole grains

6 responses to “guacamole with basil & shallots

  1. You are killing me here with all these delicious avocado recipes. I bought the ingredients yesterday for the avocado and lime coleslaw to make this weekend. I can’t wait!

  2. Oooooh, what an interesting combo!! I would’ve never thought of it!

    Have a great weekend!

  3. You’ve gone and done it again. You’ve taken a dish I love and done a twist on it. I would NEVER have thought basil and avocado for some reason. I love it!

  4. actorsdiet

    you’re right – guac is always better “fresh” – like when they make it at the table in front of you!!!

  5. I never would have thought of putting basil and shallots in guacamole – that’s very clever! Of course, I’ve never had old guacamole because I always eat it up the first day 😉

    Have a great weekend!

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