Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
My husband, in some cruel Universe joke, can’t stand avocados. How!? How does this happen to a person? (And why did it happen to the person I want to spend my life with?) So, while I love, love, love guacamole- I rarely get to order it out. As much as I would gladly face-dive into a giant bowl of freshly prepared restaurant guacamole, I also know that I have zero willpower around such a serving. I don’t have any room for vegetable fajitas if guacamole is coming out first.
My guacamole to chip ratio is at least 3:1. And that’s being slightly generous to the chip. I want to make sure every surface of my chip is covered in buttery goodness. Because, it’s not about the chips. I’m just here for the avocado.
This is also the reason that I will almost always have a giant platter of guacamole ready whenever my girlfriends come to visit. (Things I know for sure —> Guacamole is always better when shared with people you love, especially when paired with fresh fruit margaritas.)
While I really love my classic guacamole recipe, I set out to create an Italian inspired one. Now that my Italian cookbook is thisclose to being released, I feel a strong urge to add an Italian flare to all of my food.
Roasted cherry tomatoes have a very, very special place in my heart. Even though I dislike fresh cherry tomatoes, I cannot get enough of them when they are transformed into tender, caramelized tomato bits. When regular tomatoes become terrible during the winter months, I rely on roasted cherry tomatoes to get me through. I toss these babies on pasta, rice, salads- you name it. So, it was inevitable that they would eventually end up on guacamole.
If the thought of Italian guacamole throws you off a bit, don’t let it. I know it sounds a little strange, but think about how good avocados taste in just about everything. Well, it’s the same concept here. One thing I’ve learned in my years of recipe testing is that as much flavor and profile that fresh herbs give a recipe, they are also really easy to substitute. With a few exceptions, I can use basil almost everywhere I would use parsley, cilantro and vise-versa. Plus, my basil plant is thriving and my parsley plant is now at the bottom of our compost pile because I killed it beyond saving. So, there’s that.
I know you are going to love this summer-inspired guacamole recipe. One last trick- keep the pit of the avocado in the guacamole platter to help prevent browning. I’m not sure why this works but it does. If there’s any of this guacamole left over the next day (but why would there be?) enjoy it spread like avocado toast.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintRoasted Tomato Guacamole! The perfect dip for summer or to spread on avocado toast. Vegan & Gluten-Free.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(8 comments) leave a comment
I used to loathe avocados (just like I did mushrooms) when I was younger, but o that has changed! Haha! Avocados still aren’t my favorite food, but I do love a mean guacamole 😉
Hey Alex – so I want to dive right into that bowl of roasted tomatoes and guac, chip first. Looks SO good, so tempting. And I’d just call it supper. Great dip!