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cold hardy avocado tree

Chef Luna's Garden-Fresh Cold Hardy Avocado Guacamole

An ultra-creamy, chef-crafted guacamole designed to showcase the incredibly rich, high-oil content of homegrown cold hardy Mexican avocado cultivars. Perfect for dipping or elevating your morning toast.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 165
Ingredients Method Notes

Ingredients
  

Produce
  • 3 medium Cold Hardy Avocados Mexicola, Del Rio, or Opal varieties, peeled and pitted
  • 0.5 cup Red Onion Finely diced
  • 1 whole Jalapeno Seeds removed, minced
  • 0.25 cup Fresh Cilantro Finely chopped
  • 2 tablespoons Fresh Lime Juice Freshly squeezed only
Seasonings
  • 1 teaspoon Kosher Salt Adjust to taste
  • 0.5 teaspoon Ground Cumin Optional, for warmth

Method
 

  1. Slice the cold hardy avocados in half, remove the pit, and scoop the high-oil flesh into a large glass or ceramic mixing bowl.
  2. Pour the fresh lime juice and kosher salt directly over the avocado flesh. Using a sturdy fork or a potato masher, gently mash the avocados to your desired consistency. For the best mouthfeel, leave some chunky texture intact.
  3. Fold in the finely diced red onion, minced jalapeno, and fresh cilantro. Sprinkle the ground cumin over the top if using, and gently fold the mixture together until the ingredients are evenly distributed.
  4. Taste the guacamole and adjust the seasoning, adding more salt or lime juice if necessary. Serve immediately with warm tortilla chips or spread thickly over artisanal sourdough toast.

Notes

Expert Tip: Because Mexican avocado cultivars have a much higher fat content than standard grocery store varieties, this guacamole will be exceptionally rich. The extra lime juice provides the perfect acidic counterbalance to the buttery oils. To prevent browning during storage, press plastic wrap directly against the surface of the guacamole to block all oxygen exposure.