Green Garlic Guacamole


Prep time: 
15 minutes
Cooking time: 
0 minutes


New season Green Garlic is the perfect pairing for this creamy avocado dip; because there's no cooking required, the milder flavour of early green garlic is preferable to using raw, fully mature garlic cloves. 


  • two very ripe avocado, such as Hass
  • 1 teaspoon sea salt
  • 2-3 cloves of green garlic
  • 1 lime, juiced
  • ground black pepper, to taste
  • 2 jalepeno chillies
  • 2 medium tomatoes


Scoop out the green flesh of the avocado, then mash it in a bowl with a teaspoon of sea salt.

Finely chop the green garlic cloves and stir them through the avocado mixture, thinning the puree with lime juice to taste. (the citric acid in the lime will also prevent discolouration of the avocado). Add in a grind of black pepper to taste, and adjust salt if needed.

Finely chop the tomatoes, along with the green chillies. Top the guacamole with the finely chopped tomatoes and chillies, or mix in evenly to the dip

Serve immediately an appetiser with corn tortilla chips or vegetable crudite.


Guacamole has so many uses - spread it on sourdough toast and top with a fried or poached egg for brunch; use as a vegan alternative to mayonnaise in a sandwich or quesedilla; add to traditional Mexican tacos alongside your favourite filling, or use to top baked potato skins or fried potato cakes.

To store without the avocados oxidizing and going brown, press cling film right onto the top of the dip and up the sides of the bowl so there are no air pockets. Store in the refridgerator

Photo Credit: Jonny Hughes @jonny2love
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