Skip to main content
Epicurious
Bon Appétit

Watercress Guacamole

By Selma Brown Morrow

5.0

(2)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 large avocados, halved, pitted, peeled
2 tablespoons fresh lime juice
1 cup chopped fresh watercress tops
Coarse kosher salt

Preparation

  1. Step 1

    Cube avocados into medium bowl of cold water; drain well. Place in large bowl. Add lime juice and mash coarsely. Mix in watercress; season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

  2. What to drink:

    Step 2

    Pommery NV Brut Royal Champagne ($40) is kosher and pairs well with the latkes and the rest of the menu.

TagsDipGuacamoleCondimentWatercressLeafy GreensVegetableAvocadoSideSnackStarterDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoRawEasy5 Ingredients or FewerMake AheadQuickBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.