- 3 ripe avocados
- 2 tablespoons chopped
- red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt, or more to taste
- 3 tablespoons chopped tomatillo
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons toasted hulled pumpkin seeds (pepitas)
- 2 tablespoons grated Manchego cheese
“One of the great things I’ve learned from Angelo is to not be afraid to add different textures and flavors to guacamole. At his restaurant Añejo, he makes one with pomegranate seeds sprinkled on top that I rave about all the time. This guacamole is another one of my favorites. The toasted pumpkin seeds and manchego cheese are not typical, but they are a tasty surprise.” - Angie Martinez
Time: 10 minutes
Cut the avocados in half lengthwise. Remove the pit and, with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms.
Add the onion, lime juice, and salt and mix. Add the reserved avocado half, mix gently, and season with more salt, if needed.
Transfer the guacamole to a serving bowl and garnish with the remaining ingredients.
Excerpted from Healthy Latin Eating by Angie Martinez and Angelo Sosa. Photographs by Christina Holmes. Published by Kyle Books, 2015.