Whenever guacamole is on the table, overindulgence is almost a given. And though we can’t help you practice moderation (because, like we said, it’s guacamole), we can help you indulge more healthfully.
Chef Matt Lightner of the Michelin two-star Atera restaurant makes his guacamole better-for-you with the addition of carrots. And it’s hardly a sin to snack on a dish packed with Vitamin A and fiber.
77 Worth St.
- 4 large carrots, peeled
- 3 Haas avocados, halved, pitted, and peeled
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced fine
- 1/2 jalapeño pepper, seeded and minced
- 2 plum tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- As needed, toasted sunflower seeds
- As needed, toasted coriander seeds
- Preheat the oven to 350°F.
- Bring a pot of lightly salted water to a boil. Cut the carrots into 1-inch pieces and boil until easily pierced with a fork, approximately 8-10 minutes. Drain the carrots and lay them on a baking sheet to dry for 10-15 minutes. Transfer the baking sheet with the carrots to the oven and bake for 30 minutes. About halfway through baking, flip the carrots to make sure they don't burn.
- Remove the carrots from the oven and transfer them to a bowl. Smash the carrots roughly with a fork. Scoop the avocado pulp into the bowl with the carrots and mash lightly with the fork. Add half the lime juice and toss to coat.
- Add the salt, cumin, and cayenne, and mash everything together with the fork. Fold in the onions, jalapeño, tomatoes, cilantro, and garlic. Add the rest of the lime juice and mix. Let the guacamole sit at room temperature for 1 hour. When ready to serve, garnish with the sunflower and coriander seeds.