Fork You

Summer Nibbles – World’s Best Guacamole

Everyone claims their guacamole is the best, and while we have never met an avocado we didn’t like, plain, old guac can get a little, well, boring. This recipe, adapted from a Rick Bayless classic, is definitely not boring!

Here is a weekly series of our current summer favourites – healthy, tasty and just a little bit unique. The recipes are either no-cook or use the BBQ instead of the oven, which keeps the house cool too!

Guacamole with Grilled Garlic and Orange. The orange segments are an unexpected citrus to use but go really well with the avocado and accompanying corn tortilla chips. Take the time to supreme your oranges – impress your friends and avoid the bitter taste of the pith! For a how-to-supreme tutorial, we like this simple, easy-to-follow series of pictures.


  • 1 tbsp olive oil
  • 1 – 2 bunches green onions, ends trimmed
  • 4 – 5 garlic cloves, unpeeled
  • 1 jalapeno, whole
  • 3-4 ripe avocados, pitted and chopped
  • 1/2 tsp orange zest
  • 1/2 tsp lime zest
  • 2 navel oranges, cut into segments (see note above re: supremes)
  • 1 tbsp fresh orange juice (squeeze from orange pulp after cutting out segments)
  • 2 tbsp fresh lime juice
  • 1/3 cup cilantro, finely chopped
  • salt and pepper to taste
  • 1/4 cup pumpkin seeds (pepitas), toasted


  1. Toss green onions, garlic cloves and jalapeno with olive oil and season with salt and pepper. Grill over medium heat until softened and lightly browned, about 5 minutes for green onions and 10 – 15 minutes for garlic and jalapeno. Set aside and allow to cool.
  2. Once cooled, peel garlic and mash into a paste with the side of a knife. Coarsley chop green onions and finely mince grilled jalapeno – remove membrane and seeds for less spice/heat. Scrape garlic, green onions and jalapeno into a large bowl.
  3. Add avocado, zest, juice and cilantro to garlic mixture; mash with the back of a fork or spatula until combined but not too smooth.
  4. Cut orange supreme segments in half and gently stir into the guacamole. Season to taste with salt and pepper. Don’t be afraid to add salt – we find it usually needs at least 1/4 tsp!
  5. Transfer guacamole to a serving bowl and sprinkle with toasted pumpkin seeds. Serve with good quality corn tortilla chips – we like the blue corn ones for colour contrast.

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