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National Guacamole Day Recipes

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Joan Lunden

Recipes / / September 16, 2016

For those of you who do not know, I am obsessed with avocados! So, in honor of National Guacamole Day, the ladies in my office and I wanted to share our favorite guacamole recipes. Let us know which one you like best!

Joan

Mango Pomegranate Guacamole 

This recipe has a bright and fresh flavor, with the pomegranate seeds giving a tart little flavor burst along the way.

  • 3 ripe avocados
  • ½ cup diced mango
  • 2 tbsp pomegranate arils, plus additional for topping
  • ¼ cup pecans, roughly chopped
  • ¼ cup chopped cilantro
  • 1 tbsp fresh lime juice
  • Pinch of kosher salt

Lindsay

Spicy Bacon Guacamole

People are putting bacon on and in everything nowadays, so why not try it in guacamole! 

  • 3 ripe avocados
  • 4 strips bacon
  • 1 plum tomato, seeded and chopped
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 1/2 teaspoon ground cumin
  • 2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped
  • 1 tablespoon fresh lime juice
  • Pinch of Kosher salt and freshly ground black pepper

Elaine 

Strawberry Goat Cheese Guacamole

This combination make this guacamole extra creamy and fresh, with a sweet note that will dazzle your guest or make a delicious spread on a sandwich for lunch. 

  • 3 large ripe avocados
  • 2 oz goat cheese
  • 3/4 cup diced strawberries
  • 1/4 cup raw unsalted cashews (1 oz)
  • 1/3 cup chopped red onion
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/3 cup chopped fresh cilantro
  • 1-2 tablespoons fresh lime juice
  • Coarse salt and freshly ground pepper, to taste

    Ali 

    Mediterranean Olive Guacamole 

    This is a fun twist on original house guacamole and combines some of my favorite flavors into one delicious dip! 

  • 3 ripe avocados halved, pitted, meat scooped out, diced
  • ½ cup Red onion, chopped
  • 1 Garlic clove, minced or pressed
  • 1-2 jalapeños or serranos, seeding optional, finely chopped
  • ½ cup fresh mint, chopped
  • ½ cup fresh Basil, chopped
  • 1/4 cup Lemon juice freshly squeezed
  • 1 can (15.5 oz) chickpeas, about 2 cups, rinsed and drained
  • 2 baby cucumbers, about 2 cups, diced
  • 1/4 Sun-dried tomatoes packed in oil, chopped
  • 1/4 cup Kalamata olives pitted, chopped
  • 1/4 cup Crumbled feta cheese about, about 1 oz. (or to taste)
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. kosher or sea salt (or to taste)
  • 1/4 tsp. freshly ground black pepper
Categories: Recipes
About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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