Winter Citrus Guac
Servings 4 - 6
Ingredients
- 4 medium or 3 large ripe avocados
- Zest + juice of 1 lime (about 1-2 tbsp)
- Zest + juice of ½ orange or ½ grapefruit (about 2 tbsp)*
- 1 small jalapeño, seeded + finely chopped (optional)
- ¼ cup chopped cilantro + more for topping
- 1 clove garlic, grated or pressed
- 1 tsp kosher salt
- 1 grapefruit, sliced into segments then cut into small pieces (or use 2 more oranges)**
- 2 oranges, sliced into segments then cut into small pieces**
- Pomegranate seeds, for topping (optional)
- Olive oil, for topping
For serving:
- Tortilla chips, pita chips, or any other chip
- Crudite (sliced raw veggies)
- *If you segment the citrus first, then you can squeeze out any juice from what’s leftover and use that in the guac.
- **I like to use two different citrus for color variety. If you can find blood oranges, that would be pretty too.
Items you can prep ahead (optional)
- Prep the oranges/grapefruit ahead - trim, segment, chop. Squeeze the juice out of what’s left of the citrus to add to the guac.
- Chop ½ cup cilantro
- Finely chop 1 jalapeno (if using)
- Prep the pomegranate seeds (if using)
- Make this fresh so the guac doesn’t brown.
Instructions
- In a medium-large bowl, add the avocados and mash them up with a fork, keeping it slightly chunky. Add the lime and orange and/or grapefruit juice, jalapeno (if using), cilantro, garlic, and salt and mix until combined. Taste and add more salt, if needed. If it tastes too citrus-y, you can add more avocado.
- Add half of the grapefruit/orange pieces (about ½ cup) and gently fold it in. Transfer to a wide shallow serving bowl and spread it out with the back of a spoon. Top with the remaining citrus pieces, pomegranate (if using), more cilantro, and a generous drizzle of olive oil. Serve with chips!
Notes
Substitutions:
- X
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Scoop leftover guac onto rice bowls or mash it onto toast and top with olive oil.