Perfect for autumn or winter when the petite seckel pears are in season. But you can use any favorite pear. It has a surprising crunch, creating a delicious new version of guacamole. The pistachios on top make it extra special and contrast so nicely with the pear and avocado.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 3 Hass avocados, halved, pitted and cubed
- 2 firm ripe Seckel pears or 1 large Anjou pear, cored and finely diced
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 3/4 teaspoon ground coriander
- Kosher salt
- 1 clove garlic, finely chopped
- 1 small jalapeno, minced with some seeds
- Freshly ground black pepper
- 3 tablespoons chopped roasted pistachios
- Lime wedges, for serving
- Blue corn tortilla chips, for serving
Instructions
- Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
- Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips.
Nutrition Facts
| Calories | 126 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 125 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 5 grams |
| Protein | 2 grams |
| Sugar | 4 grams |
Reviews
Guests raved about this. After we were eating it I said oh I forgot the cilantro and someone said good I don’t like it, lol. I think basil would work also
Needed an appy for a party where hostess only eats gluten free and celebrant is on low/no-carb diet. This fit the bill if you subsitute endives for the chips! Also made a nice presentation when you fill the endives with the guacamole and then put crushed pistachios on top. Will definitely be making this healthy appetizer again.