Description
This Green Goddess Guacamole is perfect for spring! It’s filled with lots of fresh herbs – cilantro, chives, tarragon, and basil – blended into a creamy avocado base with Greek yogurt and citrus juices. A fun take on classic guac!
Ingredients
Scale
- 4 ripe avocados, pitted
- 1/4 cup plain Greek yogurt* (full-fat or low-fat)
- Juice of 1 lime
- Juice of 1/2 a lemon
- 1/3 cup finely diced red onion
- 1 clove garlic, minced
- 1/4 – 1/2 teaspoon salt, to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- Freshly ground black pepper (optional, to taste)
For Serving:
- Green vegetables (broccoli florets, snow peas, asparagus spears, cucumber slices)
- Tortilla chips
- Crackers or Pita Chips
Instructions
- Prepare Avocado Base: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the Greek yogurt, lime juice, lemon juice, finely diced red onion, minced garlic, and start with 1/4 teaspoon of salt.
- Mash: Mash the mixture with a fork until it reaches your desired consistency (chunky or smooth).
- Fold in Herbs: Add the chopped cilantro, basil, chives, and tarragon to the bowl. Gently stir until the herbs are evenly combined.
- Adjust Seasoning: Taste the guacamole and season with the additional 1/4 teaspoon of salt (or more) and freshly ground black pepper, if desired. Adjust lime/lemon juice if needed.
- Serve: Serve immediately with green vegetables and/or tortilla chips for dipping.
Notes
- Greek Yogurt: Adds creaminess and tang, characteristic of Green Goddess dressing. Sour cream can be substituted. Use plain yogurt.
- Avocados: Use ripe avocados that yield slightly to gentle pressure.
- Herbs: Fresh herbs are key to the Green Goddess flavor. Adjust amounts based on preference. If you can’t find tarragon, increase parsley or chives slightly.
- Onion: For a milder onion flavor, rinse the diced red onion under cold water or soak for 10 minutes, then drain well before adding.
- Storage: Guacamole is best served fresh. To store leftovers, press plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate for up to 1-2 days.