Spanish Guacamole (Vegan Friendly) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Modified from . If you want the guacamole vegan, omit the mayonnaise or use a non-dairy alternative. I use a combination of mayonnaise and sour cream. Ingredients:
4 avocados, peeled and pitted |
1/4 cup minced green olives (reduced from 1 cup and i used pimiento-stuffed green olives) |
4 garlic cloves, peeled and minced |
1 jalapeno pepper, stemmed, seeded and finely chopped (or any chili of your choice including green bell pepper if you want the guacamole mild) |
1/4 cup medium-dry sherry (can substitute sherry vinegar or lemon juice) |
2 tablespoons fresh parsley, minced (i added fresh parsley and fresh cilantro) |
1/4 teaspoon spanish smoked paprika |
1/2 cup mayonnaise (or more) |
lemon wedge |
parsley (fresh!) or cilantro (fresh!) |
smoked paprika |
Directions:
1. Mash the avocados. Fold in remaining guacamole ingredients.
2. Guacamole is best made as close to serving as possible.
3. Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
4. Store in an airtight container. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
5. Yield is estimated.
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