Guacamole with Pineapple and Jicama

Guacamole is quite good on its own, but if you want to switch up the classic dip and really impress your friends, try adding some pineapple and jicama, which adds a little sweetness and a bit of crunch. This tropical spin on guacamole tastes great with chips, in a sandwich, or even in a taco or burrito. If you prefer your guacamole spicier, you can add a whole jalapeño rather than half.

Serves 4–6

4 medium ripe avocados

1⁄2 jalapeño, finely chopped

1⁄3 cup chopped cilantro

1⁄3 cup chopped red onion

1⁄3 cup chopped cherry tomatoes

Juice of 2 limes

1 teaspoon garlic powder

1 medium jicama (1⁄4 cup spiralized)

1⁄4 cup chopped pineapple

1. Scoop avocado out with a fork and mash until there are no big chunks left. Add jalapeño and cilantro to avocado along with red onion and cherry tomatoes. Mix until ingredients are evenly combined into the avocado. Add lime juice and garlic powder, mixing evenly.
2. Peel jicama so outer skin is removed and slice off both ends. Spiralize using a small-noodle blade. Top guacamole with jicama and pineapple and serve immediately.

Preparing Your Guac Ahead of Time?

To prevent your guacamole from browning, squeeze a bit of lemon juice over the top, which will help preserve the avocado. Keep in the refrigerator for optimal freshness.