Toasted Almond Guacamole with Apricots

Name: Toasted Almond Guacamole with Apricots
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Mexican
Ingredients: 3 Tbsps almond butter; 59 milliliters toasted sliced almonds (optional); 567 grams ripe avocados (about 3 medium), halved and pitted; 118 milliliters dried apricots (about 10 to 15), small dice; 2 Tbsps coarsely chopped fresh cilantro; 1 teaspoon kosher salt, plus more as needed; 2 Tbsps freshly squeezed lime juice (from about 2 medium limes), plus more as needed; 1 mediums jalapeño pepper or serrano chile, stemmed, seeded, and finely chopped

The recipe Toasted Almond Guacamole with Apricots could satisfy your Mexican craving in about 35 minutes. One portion of this dish contains roughly 10g of protein, 43g of fat, and a total of 524 calories. For $2.49 per serving, you get a hor d'oeuvre that serves 3. If you have serrano chile, almonds, apricots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Scoop 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.

Ingredients you will need

Avocado

Potato

Equipment you will use

Potato Masher

Bowl

Add the remaining ingredients except the almonds and stir to combine. Taste and season with additional lime juice and salt as needed.

Ingredients you will need

Lime Juice

Almonds

Salt

Garnish 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.)

Ingredients you will need

Guacamole

Almonds

Wrap

Equipment you will use

Plastic Wrap

Equipment

Potato Masher

Bowl

Plastic Wrap

Ingredients

Servings:

3Tbsps

almond butter 59milliliters

toasted sliced almonds (optional)567grams

ripe avocados (about 3 medium), halved and pitted 118milliliters

dried apricots (about 10 to 15), small dice 2Tbsps

coarsely chopped fresh cilantro 1teaspoon

kosher salt, plus more as needed 2Tbsps

freshly squeezed lime juice (from about 2 medium limes), plus more as needed 1mediums

jalapeño pepper or serrano chile, stemmed, seeded, and finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.