By Zeus, I declare Greeakamole my new favorite dip! If you are addicted to avocado as much as I am, you’re always looking for ways to make it tasty and keep it fresh. This Greek style guacamole, or Greekamole as I like to call it, has become my latest avocado fix, and soon it will be yours. Make it next weekend for Cinco de Mayo. I know you’ll love it because it’s simply divine! Even Zeus would agree. Just look at the ingredients. Each one is loaded with zest and flavor for days.
SHOPPING LIST FOR YOUR GREEK STYLE GUACAMOLE
- Hass Avocado
- Feta Cheese (leave out for AIP Paleo)
- Kalamata Olives
- Poblano Pepper (leave out for AIP Paleo)
- Red Onion
- Fresh Mint Leaves
- Lemon Juice
- Olive Oil
- Himalayan Salt (if needed)
First thing I like to do is squeeze the juice of a lemon into a bowl. You read that right: lemon, not lime. This is Greekamole, Greek style guacamole, remember?
Now grab some ripe Hass avocados (that’s Hass with an “H”). Split them in half and remove the pits.
HOW TO SCOOP OUT AVOCADO FOR ALL YOUR GUACAMOLE RECIPES
Cut lines through the pulp, dicing the avocado while still in the shell. Then squeeze out all that goodness into a bowl. It cuts through the prepping time and the clean-up, making scooping avocado fast and mess-free.
Now mash it up with a spoon or a fork, making sure it all gets coated with the lemon juice inside the bowl. This will keep it from turning brown while making it lemony and juicy.
Add the diced red onion. You can substitute scallion or chives, if you prefer. Maybe not ideal on a date night, but I love plenty red onion, a humble superfood loaded with antioxidants.
Add some good extra-virgin olive oil. Another essential Greek touch for our Greekamole.
And now a good chunk of Feta, the Greek cheese that gives choriatiki salata its distinctive flavor.
As you add the ingredients, keep mashing and mixing your Greek style guacamole with a spoon or a fork. Now add some chopped olives, preferably Kalamata olives.
You can add chopped green bell peppers, as you would find in a typical Greek salad, or Poblanos. I prefer Poblano peppers because they have more flavor and add a hint of spicy goodness. Plus, in this case they make a nice tasty link between Mexican and Greek traditions.
TIP FOR GUACAMOLE LOVERS FOLLOWING THE AUTOIMMUNE PROTOCOL
Leave out the feta cheese and Poblano pepper. Adding diced celery or cucumber will add some nice crunch, and you won’t miss the pepper much. Add extra olives to make it more flavorful, and you won’t miss the feta too badly. I like this recipe for AIP Paleo even better than the traditional guacamole because the olives add so much flavor and they are allowed in the protocol. Having said that, I do make a killer traditional guacamole as well. Here is my favorite recipe.
GREEK STYLE GUACAMOLE NEEDS FRESH MINT
Sprinkle in all the fresh chopped mint leaves your heart desires. You can’t go wrong with fresh herbs, and they are so good for you. I know dry herbs can be more convenient and easily stored indefinitely in your pantry. But do yourself a favor and use fresh herbs whenever possible. In case you’re wondering why we’re using mint instead of cilantro, remember we are making Greekamole, and mint will give this dip a rich Greek touch. It goes perfectly with the Feta cheese and Kalamata olives. Now taste it for salt. I didn’t need to add any salt to my Greekamole because the Feta and olives were salty enough for the whole bowl. But go ahead and add a pinch if you need to.
Serve with pita chips, toasted pita wedges, or my favorite: seeded cucumber wedges and celery chips.
Greekamole: Greek Style Guacamole
- 3 Avocados Hass avocados, ripe
- ½ cup Feta Cheese crumbled
- ⅓ Red Onion medium, finely chopped
- ½ Pepper Poblano, chopped
- 1 tbsp Olives Kalamata black olives, pitted and chopped
- 3 tbsp Mint fresh leaves, finely chopped
- 1 Lemon juiced
- 1 tbsp Olive Oil extra virgin
- Squeeze the juice of a lemon into a bowl.
- Split the avocados in half and remove the pits.
- Cut lines through the pulp, dicing the avocado while still in the shell. Then squeeze out all that goodness into a bowl.
- Mash the avocado with a spoon, making sure all the pulp gets coated with the lemon juice, which will keep it from turning brown while making it lemony and juicy.
- Add all the remaining ingredients and mix it well.
- Add salt if you need to, but taste it first. The feta cheese and olives might already be salty enough.
- You can add diced tomatoes if you like. I do prefer my Greekamole without. It packs a more savory punch that way.
Disclaimer: Absolutely Flavorful is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some of the links on this site are affiliate links. Should you click and make a purchase, I may receive a small commission, at no cost to you. Thank you for your support, and enjoy the experience!