How To Make Toasted Almond and Chipotle Guacamole
Whip up this savory guacamole recipe for your next snack meal! It’s loaded with crunchy almonds and spicy chipotle for a more tasteful dip.
Serves:
Ingredients
- 3ripe avocados,peeled and pitted
- 2chipotles in adobo,finely chopped
- 1⁄2cupred onion,finely chopped
- 1tbsplime juice,fresh
- 1⁄4cupcilantro leaves,fresh, finely chopped
- 1⁄2tspcoarse sea salt
- cumin,a dash
- 1cupalmonds,toasted, slivered, divided
- roma tomato,cored and chopped, optional
Instructions
-
Mash together the avocados, chipotle, red onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.
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Stir in ⅔ cup of the toasted almonds and chopped tomato, and mix until combined.
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Garnish with the remaining toasted almonds.
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Serve with chips, and enjoy!
Recipe Notes
- Cover the bowl with plastic wrap, with the plastic touching the entire top layer of the guacamole. This will help prevent any air getting in and browning the avocado.
- Refrigerate for up to 3 days.
Nutrition
- Calories: 317.26kcal
- Fat: 26.78g
- Saturated Fat: 3.06g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.43g
- Polyunsaturated Fat: 4.80g
- Carbohydrates: 17.92g
- Fiber: 10.61g
- Sugar: 3.71g
- Protein: 7.70g
- Sodium: 420.79mg
- Calcium: 89.78mg
- Potassium: 770.29mg
- Iron: 1.92mg
- Vitamin A: 161.10µg
- Vitamin C: 30.09mg
How To Make Toasted Almond and Chipotle Guacamole Recipe
This Toasted Almond and Chipotle Guacamole recipe is easy to make in about 10 minutes, and it’s absolutely IRRESISTIBLE.
Serves:
Ingredients
- 3ripeavocados, peeled and pitted
- 2chipotlesin adobo, finely chopped
- 1/2cup finely chopped red onion
- 1tablespoonfresh lime juice
- 1/4cup fresh cilantro leaves, finely chopped
- 1/2teaspoon coarse sea salt
- dash of cumin
- toasted*1 cup slivered almonds, divided
- 11(Optional: roma tomato, cored and chopped)
Instructions
-
Mash together avocados, chipotle, red onion, lime juice, cilantro, salt, cumin with a fork until well-mixed. Stir in 2/3 cup of the toasted almonds and chopped tomato (if using) until combined. Garnish with the remaining toasted almonds.
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Serve immediately, or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole, to prevent any air getting in and browning the avocado) and refrigerate for up to 3 days.
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