In this jalapeño guacamole, mashed creamy avocados are paired with pickled chili, coriander, lime and wait for it…finely diced leek! Yep, it’s an unusual addition but it works well and adds aromas and flavours of garlic and onion in one hit. Low FODMAP, gluten-free, paleo, Whole30 and vegan-friendly recipe. Use as a dip, topping or a filling.
There are hundreds of recipes for authentic guacamole. This is not one of them! Instead, it’s one of my special ways to make guacamole and it involves an ingredient that you probably wouldn’t think of using but it works really well.
Jalapeno Guacamole With A Twist
What is the twist? Leeks! It’s a surprisingly great addition to avocado. Well, I shouldn’t say surprisingly because leek’s flavour is somewhere between onion, spring onion and garlic, all of which are frequently used in guacamole.
What I like about using finely chopped leek is that it adds the flavour of onion and garlic but without the pungency. It’s like a mellowed-out cousin of the two. Spicy pickled jalapeños, fresh coriander (cilantro if you will), and lime juice are the usual suspects and are also present in my combo.
Another cool thing about using leeks is that those following a low FODMAPS diet can still get that mellow onion and garlic flavour in the guacamole by simply using the green parts of the leek. Kind of like you would use spring onion and chives, which are lower in FODMAPS than the regular garlic and onion. More leek recipes here.
I make this guacamole together with my grilled pineapple salsa whenever we’re having pulled pork or shredded beef or my delicious chorizo and beef chilli. Wrap them up in a lettuce leaf or make some gluten-free or paleo-friendly tortillas.
Find the full recipe below and enjoy! Let me know what you think of the leek and avocado combo in the comments.
More Recipes With Avocado
Creamy Avocado Dressing
Beetroot, Avocado & Edamame Salad
Mexican Tuna Steak With Avocado Salsa & Warm Red Peppers
Mexican Egg Scramble With Avocado Radish Salad
Watercress, Avocado & Orange Salad
Description
Guacamole with a twist! This pickled jalapeno guacamole has some lovely leeks instead of onions and is zesty, tangy and a little spicy.
- Add the avocado flesh to a bowl and mash together with a fork. Then add the rest of the ingredients, mash and stir through until well combined. Cover with some cling wrap until service or when storing in the fridge.
Notes
Finely chopped leeks are used in place of garlic or onion in this fun guacamole recipe. Jalapeños can be replaced with regular chopped chilli or some chilli flakes.
Nutrition
- Serving Size: 1/2 avocado’s worth
- Calories: 122
- Sugar: 0.8 g
- Sodium: 435.8 mg
- Fat: 10.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 7.8 g
- Fiber: 5 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Save This Fun Guacamole Recipe To Pinterest
Very Incredible Basil Sauce Recipe
Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!
This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.
In This Post:
The main thing:
Other stuff:
How To Make This Basil Sauce
Step 1: Get All Your Ingredients Ready
You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.
Step 2: Blend Your Basil Sauce
That’s it! Just blend, taste, and adjust!
This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.
Step 3: Put It On All Your Yummy Things
Like so. (Here’s that recipe.)
Lindsay’s Notes
Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.
The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.
My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.
Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.
This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.
Things You Could Put It On
The possibilities! They are endless.
Description
Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!
- Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
- Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.
Notes
Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!
Keywords: basil sauce, basil dressing
Recipe Card powered byFrequently Asked Questions For Basil Sauce
What can I use instead of mayo?I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!
I have an egg allergy – what can I use?Vegan mayo has no eggs and tastes great! That’s what I’d use!
How long does the basil sauce last?I usually keep it in the fridge for 3-5 days.
Can you make this vegetarian / vegan?Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.
Can you freeze this basil sauce?I would not recommend freezing this.
More Of My Favorite Sauce Recipes
Join the Conversation (0)
Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
Be the first to comment on this recipe!