Spanish Tapas Guacamole
Infused with extra virgin olive oil and smoked paprika for a Mediterranean twist.
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Ingredients
- 3 whole Ripe Hass avocados
- 2 tablespoons Spanish extra virgin olive oil
- 1 teaspoon Smoked Spanish paprika (Pimentón de la Vera)
- 1/4 cup Red onion, finely diced
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1/2 teaspoon Sea salt
- 1 clove Garlic clove, minced
- 1/2 cup Cherry tomatoes, quartered(optional)
- 1/4 teaspoon Crushed red pepper flakes(optional)
Instructions
- 1
Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
- 2
Use a fork or a potato masher to crush the avocados until they reach your desired consistency, leaving some small chunks for texture.
- 3
Drizzle the Spanish extra virgin olive oil over the mashed avocado and fold gently to incorporate.
- 4
Add the minced garlic, diced red onion, and fresh lime juice to the bowl.
- 5
Sprinkle the smoked paprika and sea salt evenly over the mixture.
- 6
Stir in the chopped cilantro and optional red pepper flakes until the spices are well distributed.
- 7
Gently fold in the quartered cherry tomatoes if using, being careful not to smash them.
- 8
Transfer to a serving bowl and finish with a final tiny dusting of smoked paprika for garnish.
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