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Greek Guacamole

Briny, colorful, and crunchy, this Greek Guacamole is a creative mesh of flavors that everyone will love! It’s Paleo, Whole30, and vegan, so everyone can eat it! This Greek Guacamole has olives, tomatoes, and red onions for lots of Greek flavor. It’s perfect with crudites, pita bread, or falafels.

Greek Guacamole

I’ve always had an obsession with Greek food. It’s just so good! I’ve already shared these Paleo Greek Lamb Burgers and this Cauliflower Hummus if you’re looking for other Greek recipes. Today, however, I’m sharing a delicious Greek variation on a classic Mexican food: Guacamole.

Hold on a sec, I’ve gotta check to see if guacamole is Mexican or Spanish (don’t want to offend anyone around here, after all).

Okay, according to Wikipedia (the most reputable of sources), Guacamole was first developed by the Aztecs in present-day Mexico. Apparently, the name comes from the Aztec word āhuacamolli, which literally means “avocado sauce.” The more you know, eh?

Well, the only thing remotely Mexican about this guacamole is the avocado (okay, and the cilantro, lemon juice, tomatoes, cumin, and coriander). The rest is super-duper-extra Greek! I thought about adding feta cheese to this guac (how delicious would that have been?!), but I decided against it because a) not Paleo and b) we didn’t have feta cheese in the fridge and I didn’t want to buy any. Valid reasons, right?

This turned out delicious regardless, though I won’t be mad if you add feta cheese. 😉

This Greek Guacamole is so good, I could eat it with a spoon. No joke! When I first got this idea, I thought I was finally going crazy. Olives in guacamole?! Obviously the stress of school was getting to me. Then, I made the guacamole. I tasted it. And I ate the whole bowl. (Okay, not really. My family helped.)

People put fruit in guacamole, so I figured why not olives? And while we’re at it, how about some fast-pickled red onions? You know, just for some extra flavor (and crunch). And we might as well add tomatoes. They’re a fruit. My mom said this didn’t even need feta cheese because it was so full of other stuff. I happen to agree with her, but I still think cheese would be delicious. When isn’t cheese delicious?

Oh, when you’re lactose-intolerant. That’s right.

As you can see in the photo above, I’m dipping a suspiciously falafel-shaped object into the guacamole. (Yeah, that’s my hand. This photo was difficult to take.) If you think this combo looks tasty (if you don’t, ummmm who are you?!), come back on Wednesday to grab the recipe for these mysterious falafel-shaped objects. They’re Paleo & Whole30!

I’m sitting here, finishing breakfast . . . and I just got hungry again. Are you drooling too?

Wait, I already know the answer to that question.

Print Recipe
Greek Guacamole
Cuisine Greek
Prep Time 10 minutes
Servings
cup
Ingredients
Cuisine Greek
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. In a small bowl, mix together the chopped red onion, red wine vinegar, and 1/4 teaspoon of the salt. Let this soak for 10-15 minutes, until the onions soften and begin to leech out some of their color.
  2. Cut the avocado into large chunks. Place these chunks in a small bowl and add the parsley, cilantro, cumin, coriander, lemon juice, and remaining salt. Using a fork, incorporate the ingredients thoroughly and mash the avocado to your desired chunkiness.
  3. Halve or quarter the olives and chop the tomato. Fold the olives and tomato into the guacamole.
  4. Once the "pickled" red onions have "pickled," add them into the guacamole. Use as many as you like; I added about half of the batch and it was perfect. You may use more or less as you desire.

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