Brazilian Guacamole
Summary
With so many colors and flavors dancing together, this guacamole is a party on your tongue! Use this as a dip for fresh vegetables or tortilla chips, or add it to sandwiches and wraps. It tastes delicious the day you make it, and it gets even better the day after, when all the flavors blend. The result is refreshing and so very satisfying.
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- Prep time
- 15 min
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- Servings
- 13 Servings
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- Serving size
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1/4 cup
Ingredients
Ingredients
-
lower sodium soy sauce
- 1 tbsp
- 1 tbsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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olive oil
- 1/2 cup
- 1/2 cup
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ripe Hass avocados
- 2
- 2
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fresh cilantro (chopped)
- 1/4 cup
- 1/4 cup
-
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fresh parsley (chopped)
- 1/4 cup
- 1/4 cup
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garlic (finely minced)
- 1 clove
- 1 clove
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green onion (scallion) (chopped)
- 1
- 1
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yellow bell pepper (finely diced)
- 1/2
- 1/2
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red bell pepper (finely diced)
- 1/2
- 1/2
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English cucumber (peeled, seeded, and finely diced)
- 1/2
- 1/2
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plum tomato (seeded and finely diced)
- 1
- 1
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salt
- 1/2 tsp
- 1/2 tsp
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Directions
Directions
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Cut the avocados in half, remove the pits and scoop the flesh out of their shells. Dice or mash the avocado and add it to the vegetables. Slowly add the olive oil and fold everything together.
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Combine the garlic, scallions, red onion, bell peppers, cucumber and tomato and toss well. Season with the soy sauce, salt and pepper, parsley and clinatro and fold well.
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Refrigerate for at least 3 hours so that flavors can develop but remove from the fridge at least 20 minutes before serving. Chef's Tip: Cut the other half of the bell peppers and cucumber into sticks to serve with the guacamole for dipping