Vegetable Guacamole

This isn’t your standard chips-and-dip guacamole. It’s packed with chopped broccoli, cabbage, celery, tomatoes, and tomatillos stirred right into the mashed avocado for a chunky, garden-fresh dip with real substance.

The base gets an unusual citrus blend: grapefruit juice and lime blended with shallot, parsley, and cilantro until smooth. That liquified mixture folds into the avocado and brightens everything without drowning it. The grapefruit adds a bitter-sweet edge that straight lime alone can’t match.

Fresh basil and thyme replace the usual cumin and chili powder, pushing this in an herby, almost Mediterranean direction while keeping the avocado center stage.

Chef Tips

• Use ripe avocados that give slightly when pressed. Underripe ones won’t mash properly and taste grassy.
• Chop the vegetables into small, uniform pieces. Big chunks of broccoli or cabbage make the guac hard to scoop with a chip.
• Drop the reserved avocado pits into the bowl if storing. They really do slow browning by blocking air contact with the surface.
• Serve within a few hours for the best color and texture. The vegetables release water over time and thin out the dip.

Variations

• Southwest classic: Skip the broccoli and cabbage, add diced jalapeño and red onion, and swap the basil-thyme for cumin and chili powder.
• Extra crunch: Toss in diced jicama and radishes for even more texture and a peppery bite.