Andalusian Herb Guacamole
Avocado mash with fresh parsley, garlic, and sherry vinegar.
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Ingredients
- 3 large Ripe Hass avocados
- 1/2 cup Fresh flat-leaf parsley
- 2 cloves Garlic cloves, minced
- 1 tablespoon Sherry vinegar (Vinagre de Jerez)
- 2 tablespoons Extra virgin olive oil
- 1/4 cup Red onion, finely diced
- 1/4 teaspoon Smoked paprika (Pimentón de la Vera)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Toasted pine nuts(optional)
Instructions
- 1
Finely chop the fresh parsley and mince the garlic until it forms a slight paste.
- 2
Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
- 3
Use a fork or potato masher to crush the avocados until they reach your desired consistency, leaving some small chunks for texture.
- 4
Fold in the diced red onion, minced garlic, and chopped parsley.
- 5
Drizzle the sherry vinegar and extra virgin olive oil over the mixture.
- 6
Sprinkle with smoked paprika, sea salt, and black pepper, then stir gently to combine.
- 7
Taste and adjust the acidity with an extra drop of sherry vinegar if needed.
- 8
Transfer to a serving bowl and garnish with toasted pine nuts if using.
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