California Avocado season has ended.

Tour of Tuscany Guacamole

Total time:

2 min

Prep time:


Cook time:

2 min

Tour of Tuscany Guacamole


An awesome Tuscan twist on guacamole featuring lemons, spinach, olives, roasted red peppers, sundried tomatoes, pecorino romano cheese, and of course, California Avocados! Something a little different for a Cinco de Mayo party. Goes great with tortilla chips, or spread on toasted Italian bread rounds or with breadsticks.


Serves: 10

As needed 6 oz baby spinach leaves
As needed 1 tbsp olive oil
As needed 4 large ripe Califonia avocados
As needed 1/4 cup fresh lemon juice
As needed 1 tbsp lemon zest
As needed 1/2 tsp red chili flakes
As needed 1/2 cup finely chopped red onion
As needed 3/4 cup chopped roasted red peppers (drained, from a jar)
As needed 1/2 cup chopped sundried tomatoes in oil (drained)
As needed 1/2 cup black olives, pitted and chopped (such as kalamata)
As needed 1/2 cup loosely packed fresh basil leaves, chiffonaded
As needed 1 cup freshly grated pecorino romano cheese
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


In a large frying pan over medium high heat, cook baby spinach in olive oil until soft and wilted, about 1-2 minutes. Drain off any excess liquid and set aside. Cut the avocados in half and remove the pits. Scoop out the flesh into a large bowl and mash coarsely with a fork. Gently mix in wilted spinach, lemon juice, lemon zest, red chili flakes, onion, roasted red peppers, sundried tomatoes, black olives, basil, and pecorino romano cheese. Season with salt and pepper to taste.

Nutrition information per serving

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

About the author

Jasmin B.


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