This quick Kimchi Guacamole recipe will take you through Cinco de Mayo (which is fast approaching) and well into summer Margaritas by the sea or your sunny backyard, wherever you choose to unwind and grab some rays.
I’ve been thinking about Kimchi Guacamole a bunch because I’ve got loads of kimchi and I’m the only one who eats it around these parts. I get it. Kimchi is funky and sometimes fishy, though there are great vegan varieties. But since it’s so good for the gut, I find ways to sneak it into everyday foods. You know, like hiding it next to a hunk of steak, whizzing it into an herby sauce, or blending it with avocado.
Now Kimchi Guacamole is the sort of snack or condiment I start to make while doing five other things at once, and then the avocado doesn’t give as I imagine it may… and I end up forking it into smoothness, slowly, strategically… smashing all the big chunks, and spooning it altogether. It always seems like Kimchi Guacamole, gosh, any guacamole, will come together in 5 minutes flat and then it takes closer to 10 minutes and, for some reason, you don’t mind. I guess, smashing and stirring is the new meditation.
My kitchen counter is dotted with a few avocados at the start of the week, hard specimens waiting for their day in a bowl to the overly ripe ones you almost need to eat immediately with a spoon and sea salt — because you don’t want to waste a morsel. Pit a ripe avocado and spoon the flesh into any old bowl. Stir in the mix-ins — lime juice, cilantro, salt, and a favorite kimchi, diced — and dig in.
P.S. I serve my Kimchi Guacamole with my favorite tortilla chips in all of the universe, made by Tortilleria Mi Niña. This is not an ad; I’ll just spend $3 more per bag for these chips because they’re made with corn, sunflower oil, and salt (all non-GMO ingredients) — and nothing else. As for kimchi, I use Sunja’s Kimchi from Vermont in this guacamole. It’s vegan (so less funky) and non-GMO.
Let me know if you give this recipe a go. And I’d love to hear what else you hide in your guacamole. –xox
Prep Time: 10 Minutes
Total Time: 10 Minutes
- 2 medium ripe avocados
- 1/4 cup spicy cabbage kimchi, diced, plus more for garnish
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro, plus more for garnish
- 1/4 teaspoon sea salt, more as needed
- Halve, pit, and mash the avocado flesh in a wide bowl. Stir in the kimchi, lime juice, cilantro, and salt. Taste and add more salt, if needed. Garnish with extra kimchi or cilantro. Serve with tortilla chips.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.