Guacamole Superfood (vg) Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Add fresh lime juice immediately to the avocado to both flavor and slow browning.

Using a fork or potato masher, mash avocado to desired texture — leave some small chunks for mouthfeel.

Season mashed avocado with 1 tsp sea salt and 1 tsp ground black pepper. Stir to incorporate.

Finely mince the red onion until pieces are very small (about 1/4 cup). Add to the avocado and fold in.

Mince the garlic clove finely (or grate). Add to the bowl and mix thoroughly.

Deseed the jalapeño (if you prefer milder heat) and finely mince 1/2 jalapeño. Add to the mixture, tasting as you go to reach desired heat.

Halve or quarter the cherry tomatoes depending on size, then gently fold 1/2 cup into the guacamole so they release a little juice without making the mix watery.

Finely chop kale (stems removed) into very small pieces and stir in 1/4 cup to add color, texture and nutrients. Massage the kale briefly with your fingers or a pinch of salt before adding if you want it softer.

Sprinkle in 1 tbsp chia seeds and 1 tbsp hemp hearts, folding gently to distribute them evenly through the guacamole.

Finely chop fresh cilantro and thinly slice the green onion. Fold both into the guacamole.

Add 1/4 tsp ground cumin and 1 tsp extra-virgin olive oil. Taste and adjust seasoning — add more lime or salt if needed.

Cover the guacamole with plastic wrap pressed directly onto the surface to minimize oxidation. Chill for 10–15 minutes to let flavors meld, or serve immediately at room temperature.

Serve with vegetable crudités, tortilla chips, or use as a superfood spread.