Description
A vibrant and unique dip that combines the rich, creamy texture of ripe avocados with the caramelized sweetness of roasted strawberries.
Ingredients
Scale
- 1 cup quartered strawberries
- 2 tsp. coconut sugar
- 1/2 tsp. sea salt (divided)
- 2 cups mashed avocado (about 3 avocados)
- 2 Tbsp. minced shallots
- 1 Tbsp. minced serrano pepper (seeds and ribs removed)
- 1/4 cup freshly chopped cilantro
- 2 Tbsp. freshly chopped mint
- Juice of 1 lime
- 1/4 tsp. freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Combine strawberries, coconut sugar, and 1/4 teaspoon of the salt in a bowl and toss to combine.
- Spread out on a parchment-lined baking sheet and bake for 25 to 30 minutes.
- In a medium-sized bowl, combine avocados, shallots, serrano, cilantro, mint, lime juice, remaining 1/4 teaspoon salt, and black pepper, then mix well.
- Top with roasted strawberries.
Notes
Store leftover guacamole in an airtight container for up to 2 days. It can be frozen for up to a month, but texture may change upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg