Meet the new star of your next spring gathering. Roasted Strawberry Guacamole is flavor-packed and powered by nutritious, healthy ingredients. Naturally gluten free, vegan, and brimming with fiber and antioxidants. 
Mashed avocado loves company, especially in the form of herbs, jalapeño, and zippy lime. In this version, roasted strawberries add tremendous spark to the creamy avocados.
So maybe you’re thinking strawberries is an odd addition to guac? I hear you. BUT, considering that tomato is a fruit, the addition of strawberries instead of diced tomatoes isn’t really all that strange. Trust me. It just works. In very magical ways.
Roasting strawberries concentrates their flavor and lends a rich, succulent sweetness that adds wonderful depth to tangy avocados.
Beyond guac, I love blending roasted strawberries into margaritas or using them in yogurt parfaits with fresh mint. Speaking of margs, I really need to do more spring entertaining. Not that I’m above drinking a batch of roasted strawberry margaritas on my own, but 1. I’d love to give other people the pleasure of drinking their luxuriousness, and 2. I don’t have two days to recover from a margarita hangover.
28 going on 60 over here.
Avocados are packed with fiber (about 40% of your daily goal in 1 cup!), monounsaturated fat, and potassium. Paired with antioxidant-loaded strawberries, this is the kind of guac you can feel extra-good about double-dipping in. Or just swimming in.
Serve it with tortilla or veggie chips, or spoon it atop sautéed chicken breast, blackened fish, or grain bowls. You can also use it to liven up fish tacos or as a condiment in a vegetable wrap.
When storing any guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. It should stay fresh for up to three days refrigerated.
HAPPY SPRING!
- 1 cup quartered strawberries
- 2 tsp. coconut sugar
- ½ tsp. sea salt, divided
- 2 cups mashed avocado (about 3 avocados)
- 2 Tbsp. minced shallots
- 1 Tbsp. minced serrano pepper (seeds and ribs removed)
- ¼ cup freshly chopped cilantro
- 2 Tbsp. freshly chopped mint
- Juice of 1 lime
- ¼ tsp. freshly ground black pepper
- Preheat oven to 350°F. Combine strawberries, coconut sugar, and ¼ teaspoon of the salt in a bowl. Toss to combine. Spread out on a parchment-lined baking sheet. Bake for 25 to 30 minutes.
- Combine avocados, shallots, serrano, cilantro, mint, lime juice, remaining ¼ teaspoon salt, and black pepper in a medium-sized bowl. Mix well. Top with roasted strawberries.
I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. 
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