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Argentine Guacamole

Argentine Guacamole


Total time:

10 min

Prep time:

10 min

Cook time:


California Avocados and a traditional Argentine chimichurri sauce make this simple guacamole unique and delicious, especially when served with beef.


Serving Size: 8

1/3 cup pulled flat leaf parsley leaves, minced
3 cloves garlic, minced
1 1/2 tsp. Red pepper flakes
2 Tbsp. extra virgin olive oil
2 Tbsp. yellow onions, minced
1 Tbsp. red wine vinegar
1/2 tsp. sea salt, or to taste
4 ripe, Fresh California Avocados, peeled, seeded and coarsely mashed

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Blend together the parsley, garlic and red pepper flakes.
  2. Combine half of the parsley mixture with the oil to make chimichurri; set aside.
  3. Combine the remaining parsley mixture with the onions and vinegar, then gently fold into the mashed avocados.
  4. Season with salt to taste.
  5. Drizzle the chimichurri sauce over the guacamole.

Variation: Use caramelized onions in place of the raw onions.

Serving Suggestion: Serve with skewers of seasoned grilled beef. 

Beverage Pairing: Argentine wine

Nutrition information per serving

Calories 150; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 9 g ); Cholesterol 0 mg; Sodium 150 mg; Potassium 388 mg; Total Carbohydrates 7 g; Dietary Fiber 5 g; Total Sugars 0 g; Protein 2 g; Vitamin A 33 mcg; Vitamin C 13 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 69 mcg; Omega 3 Fatty Acid 0.1 g 

% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 2%; Iron 6 %; Vitamin D 0% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • Chimichurri
  • dairy free
  • guacamole
  • vegan
  • vegetarian


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