Greek Guacamole PT10M https://img5.recipesrun.com/201907/2019/1107/f6/7/393304/300x200x50.jpg 8 servings Ingredients: 1 pinch each sea salt and black pepper 4 whole kalamata olives (pitted and chopped // optional) 2 tbsp. fresh chopped parsley 1 tsp. dried oregano (or sub fresh) 1/4 cup diced red onion 3 tbsp. diced ripe cherry tomato 1 heaping Tbsp chopped sun-dried tomatoes 2 tbsp. lemon juice 2 large ripe avocados (halved, pit removed)

Greek Guacamole

By Ellie

8 Person
10 Minutes
0 Calories
Simple, flavorful Greek-inspired guacamole with just 8 ingredients! Lemon juice, sun-dried and fresh tomato, oregano, parsley, and kalamata olives bring big flavor to this creamy, healthy dip! Enjoy as an appetizer or side alongside Greek- or Mediterranean-inspired meals.

Ingredients

  • 1 pinch each sea salt and black pepper

  • 4 whole kalamata olives (pitted and chopped // optional)

  • 2 tbsp. fresh chopped parsley

  • 1 tsp. dried oregano (or sub fresh)

  • 1/4 cup diced red onion

  • 3 tbsp. diced ripe cherry tomato

  • 1 heaping Tbsp chopped sun-dried tomatoes

  • 2 tbsp. lemon juice

  • 2 large ripe avocados (halved, pit removed)

Method

  • 01
    Add avocado and lemon juice to a large mixing bowl and use a potato masher, pastry cutter, or large fork to mash and mix.
  • 02
    Add remaining ingredients (olives are optional), and stir to combine (see photo). Sample and add salt and pepper if needed.
  • 03
    Adjust other flavors if needed, adding more lemon for acidity, sun-dried tomato for deeper tomato flavor, onion for crunch/spice, or parsley or oregano.
  • 04
    Enjoy immediately with pita, pita chips, or vegetables! Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

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Greek Guacamole

Simple, flavorful Greek-inspired guacamole with just 8 ingredients! Lemon juice, sun-dried and fresh tomato, oregano, parsley, and kalamata olives bring big flavor to this creamy, healthy dip! Enjoy as an appetizer or side alongside Greek- or Mediterranean-inspired meals.
01 Information
  • Grade easy
  • Serving 8 servings
  • Prep Time 5 Mins
  • Cook Time 5 Mins
  • Total Time 10 Mins
02 Ingredients
1 pinch each sea salt and black pepper
4 whole kalamata olives (pitted and chopped // optional)
2 tbsp. fresh chopped parsley
1 tsp. dried oregano (or sub fresh)
1/4 cup diced red onion
3 tbsp. diced ripe cherry tomato
1 heaping Tbsp chopped sun-dried tomatoes
2 tbsp. lemon juice
2 large ripe avocados (halved, pit removed)
03 Method
Step 1
Add avocado and lemon juice to a large mixing bowl and use a potato masher, pastry cutter, or large fork to mash and mix.
Step 2
Add remaining ingredients (olives are optional), and stir to combine (see photo). Sample and add salt and pepper if needed.
Step 3
Adjust other flavors if needed, adding more lemon for acidity, sun-dried tomato for deeper tomato flavor, onion for crunch/spice, or parsley or oregano.
Step 4
Enjoy immediately with pita, pita chips, or vegetables! Best when fresh, though leftovers keep in the refrigerator for 2-3 days.
04 Author
Ellie Ellie
1078 Recipes
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