Italian Guacamole


For the guacamole:

  • Juice of 1 lemon
  • Scant teaspoon salt
  • 1 clove garlic, peeled and minced
  • 3 small or 2 medium ripe avocados
  • 1 cup (loosely packed) basil leaves, chopped
  • ¼ cup finely chopped scallions

For serving:

  • Sourdough bread, sliced and toasted
  • 1 to 2 heads Belgian endive, leaves separated
  • 1 to 2 bulbs fennel, trimmed and in strips
  • 2 cups sugar snaps, topped and tailed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      670 calories; 22 grams fat; 3 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 122 grams carbohydrates; 14 grams dietary fiber; 104 grams sugars; 5 grams protein; 641 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. In a medium bowl, stir together lemon juice, salt and garlic. Halve avocados lengthwise and discard pits and peels. Add flesh to bowl and mash coarsely with a fork.
  2. Reserve some basil for garnishing, and add remainder to bowl. Add scallions and mix gently with a fork.
  3. Transfer to a serving dish and garnish with reserved basil. Serve immediately with toasted bread, endive leaves, fennel, sugar snaps or any other crudités.

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