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Blue Cheese Guacamole Recipe
Aug 10, 2011 @ 2:55 PM
Posted by
Daily Value: 24%
Servings: 2
High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 480Daily Value: 24%
Servings: 2
High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 42g | 65% |
| Saturated | 9g | 45% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 15g | 61% |
| Sugars | 3g | 0% |
| Protein | 12g | 24% |
| Cholesterol | 18mg | 6% |
| Sodium | 1504mg | 63% |
| Calcium | 184mg | 18% |
| Magnesium | 98mg | 25% |
| Potassium | 1162mg | 33% |
| Iron | 2mg | 10% |
| Zinc | 2mg | 15% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 25mg | 42% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 28% |
| Niacin (B3) | 4mg | 21% |
| Vitamin B6 | 1mg | 29% |
| Folic Acid (B9) | 182µg | 45% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 7mg | 37% |
| Vitamin K | 49µg | 62% |
| Fatty acids, total monounsaturated | 25g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
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Romulo Yanes
You might think I came up with this guacamole recipe just to make Diana Kennedy cringe. But blue cheese and avocado do make a truly delicious union that, as any fan of the Cobb salad understands, is not as odd as it sounds. I typically use the best stuff I can find at the cheese counter, such as Roquefort, Cabrales, or Danish Blue, but even the already crumbled blue cheese you find in a good grocery store will be delicious.
INGREDIENTS
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh jalapeño or serrano, including seeds, or more to taste
- 1 teaspoon kosher salt, or ½ teaspoon fine salt
- ¼ cup chopped cilantro, divided
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
- ¼ cup coarsely chopped smoked almonds, divided
- 3 tablespoons crumbled blue cheese, divided
DIRECTIONS
Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.
Garnish with the rest of the almonds and blue cheese.
Serve it with corn tortillas.
Recipe Details
Note: This guacamole is best served right away.
Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking," by Roberto Santibañez (Wiley, 2011)
Servings: 2
