Peden + Munk
A lighter, smoother, more grown-up guacamole.
Recipe information
Yield
Makes about 3 cups
Ingredients
2
ripe avocados, pitted, peeled
½
cup sour cream
2
tablespoons apple cider vinegar
2
tablespoons olive oil
2
tablespoons finely chopped fresh cilantro, plus leaves for serving
2
tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
Kosher salt
Tortilla chips (for serving)
Need to make a substitution?
Preparation
Step 1
Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Step 2
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 3 Sodium (mg) 410