Jul 14 2026
Restaurants›Market at EDITION›Guacamole & Toasted Sunflower Seeds Recipe

Guacamole & Toasted Sunflower Seeds Recipe

Inspired by Market at EDITION
Time45m
Serves4

Charred tomato salsa & warm tortilla chips.

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Ingredients

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Guacamole

Toasted Sunflower Seeds

Charred Tomato Salsa

Tortilla Chips

Method

Guacamole

  1. 1

    Prepare Avocados

    Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

  2. 2

    Mash the Avocados

    Using a fork or potato masher, mash the avocado to your desired consistency (smooth or chunky).

  3. 3

    Add Ingredients

    Stir in lime juice, cilantro, red onion, jalapeño, salt, and black pepper until well combined.

  4. 4

    Taste and Adjust

    Taste the guacamole and adjust seasoning if necessary. Set aside.

Toasted Sunflower Seeds

  1. 5

    Toast the Seeds

    In a skillet over medium heat, add sunflower seeds and olive oil. Toast, stirring frequently until they are golden brown, about 5-7 minutes.

  2. 6

    Season the Seeds

    Remove from heat and sprinkle with smoked paprika, garlic powder, and salt. Stir to combine and set aside to cool.

Charred Tomato Salsa

  1. 7

    Preheat Grill or Skillet

    Preheat your grill or a skillet over medium-high heat.

  2. 8

    Char the Vegetables

    Place halved tomatoes, quartered red onion, and halved jalapeño on the grill or skillet. Drizzle with olive oil and sprinkle with salt. Grill for about 3-4 minutes per side, until charred.

  3. 9

    Chop and Mix

    Remove the vegetables from the grill and chop them finely. In a bowl, combine the chopped vegetables with cilantro and lime juice. Mix well.

Tortilla Chips

  1. 10

    Prepare Tortillas

    Preheat the oven to 350°F (175°C). Cut corn tortillas into triangles.

  2. 11

    Bake the Chips

    In a bowl, toss the tortilla triangles with olive oil and salt. Spread them on a baking sheet in a single layer and bake for 10-12 minutes until golden and crispy.

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