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Artichoke Guacamole with Toasted Pine Nuts and Good to Be Green Cocktail Recipes


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Photo courtesy of Sauza Tequila

National Guacamole Day (September 16) is a great way to add vitamins and minerals to happy hour with the nutrient-dense avocados in this twist on traditional guacamole and mixed up in a cocktail.

According to the California Avocado Commission, one-fifth of a medium avocado (1 ounce) has 50 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice—more reason to celebrate.

In honor of the “holiday,” the folks at Sauza Tequila are giving thanks for the delightfully delicious super food with Artichoke Guacamole with Toasted Pine Nuts and a “Good to be Green” avocado cocktail so I thought I would share it if you’d like to raise a glass to the day—or anytime. Cheers!


Artichoke Guacamole with Toasted Pine Nuts

Makes 4 Servings

2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 cup marinated artichoke hearts, chopped
¼ cup toasted pine nuts


In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chili, and ½ teaspoon salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky-smooth.

Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.

Fold the remaining cilantro, onion, and chili into the mixture.

Stir in tomatoes and lime juice, taste to adjust the seasonings.

Serve with warm corn tortilla chips.

 

Good to Be Green Drink

Good to be Green 

1 ½ parts Sauza Signature Blue Silver 100% Agave Tequila
2 parts limeade concentrate
½ parts triple sec
½ ripe avocado, chopped
½ cups ice
Avocado slice for garnish

Blend all ingredients in a blender until smooth. Serve in a salt rimmed glass. Add an avocado slice for garnish.

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