I’m happy to share that Hass Avocado Board sponsored this post and asked me to create a family-friendly recipe using nutrient-dense Hass avocados. The recipe, photos, and opinions are my own.
I don’t usually stray far from classic guacamole — ripe avocados with lime (or lemon), salt, garlic, and sometimes cilantro and onion — because it’s hard to improve on perfection. Still, Hass avocados are so versatile and nutritious that I try to include them in as many meals as possible. They pair beautifully with herbs and savory flavors, which is why I created this Green Goddess Guacamole. It’s vibrant, herb-forward, and every bit as satisfying as it is healthy.
Do you remember Green Goddess dressing? My mom loved it — thick, creamy, and packed with herbs and garlic. I combined the spirit of that dressing with classic guacamole to make Green Goddess Guacamole. Instead of lime, I used fresh lemon juice for a bright, slightly different citrus note. I also added a little anchovy for depth and a generous mix of parsley, tarragon, and chives for a lush herb flavor.
Hass avocados are a longtime staple in our home. They were lifesavers during my pregnancies and the first solid foods for several of my children. Ripe avocados mash easily from chunky to silky smooth, making them ideal for babies and toddlers. Nutritionally, they offer fiber, folate, potassium, vitamin C, vitamin B6, magnesium, vitamin E, iron, vitamin A, and calcium, plus brain-healthy monounsaturated fats. It’s no wonder my kids love them.
Cook’s Notes
- Selecting ripe avocados: Look for uniform color and give them a gentle press — they shouldn’t indent readily. The small stem nub should come off easily when the avocado is ripe. Store ripe or nearly ripe avocados in the refrigerator to slow further ripening, but don’t forget them — they won’t wait forever.
- Texture: Make this guacamole as smooth or as chunky as you like. For picky eaters or young children, blend until silky with only tiny flecks of herbs. For adults, keep it chunky and rustic.
- Anchovy options: Anchovies add umami and complexity. Use 2 filets or 1 teaspoon anchovy paste for a subtle hint, or up to 5 filets or 2.5 teaspoons paste for a bolder taste. Three filets is a good middle ground that lends a mysterious savory note without being fishy.
- Yogurt and vegan option: Plain Greek or plain regular yogurt both work to add creaminess. To make the recipe vegan, omit the yogurt and add an extra avocado for body.
- More than a dip: This Green Goddess Guacamole makes an excellent sandwich spread. Slather it on toast or sandwich rolls and top with roasted vegetables, deli meat, cucumbers, sprouts, or whatever you prefer.
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Green Goddess Guacamole
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 to 5 anchovy filets smashed to a paste with a fork or 1 to 2 1/2 teaspoons anchovy paste
- 2 perfectly ripe avocados halved, pits removed, flesh scooped out
- 1/2 cup plain Greek or regular yogurt
- 1/2 cup fresh parsley leaves finely chopped
- 1/4 cup fresh tarragon leaves finely chopped
- 1/4 cup fresh chives finely chopped, plus extra for garnish
- the juice of 1 1/2 lemons about 3 tablespoons
- 2 garlic cloves peeled and minced or pressed
Instructions
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Combine smashed anchovy filets, avocado flesh, yogurt, parsley, tarragon, chives, lemon juice, and garlic in a large mixing bowl or the jar of a blender. Mash with a potato masher until combined, or pulse the blender to your preferred texture — from chunky to silky smooth. Transfer to a serving bowl and garnish with extra chives.
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Store leftovers in an airtight container with plastic wrap pressed onto the surface to minimize browning and refrigerate.
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition using the ingredients you use and your preferred nutrition tool.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available from multiple retailers.
