The World Avocado Organisation celebrates National Guacamole Day, so get ready to dip, spread, and savour. On 16th September, let’s celebrate our love for this Mexican dip and indulge in the deliciousness of guacamole. Whether you’re a fan of the classic recipe or you enjoy adding your own twist, this day is all about sharing this nutritious and scrumptious dip with your loved ones.

“Guacamole” comes from the word ahuacamolli, which means “avocado sauce” in Nahuatl, Mexico’s most widely spoken indigenous language. More than half a millennium ago, this dish was a simple preparation made from avocado and possibly lime juice with salt or sugar. It quickly gained popularity in Spain and was well-liked by Spanish explorers. Since then, its appeal has spread beyond Spain’s borders to become one of the world’s healthiest and most popular aperitifs.

During the summer, avocado is the perfect recipe for a successful aperitif. Simply served with crunchy vegetables, potato chips, or breadsticks, it’s the perfect combination. What’s more, avocados are very rich in water (around 73%), so they keep you well-hydrated and give any meal a refreshing kick. Thanks to its thick skin, the avocado doesn’t need to be refrigerated to keep its freshness, so it doesn’t lose any of its nutritional value. Rich in heart-healthy monounsaturated fats, avocados can help maintain cholesterol levels, ensuring good cardiovascular health. It is also an excellent source of vitamins and minerals, such as potassium, and magnesium, as well as vitamins K, E, and B. 

To make this day even more special, the World of Avocados Organisation has curated a mouth-watering recipe that is guaranteed to become a household favourite.

Pom Pom Guacamole

Servings: 6–8

Ingredients

• 2 Avocados
• Juice and zest of 1 lime
• 1 Tsp. chilli flakes
• 1 Garlic clove, grated
• 1 Spring onion, finely chopped
• 4 Tbsp. fresh coriander, finely chopped (plus extra to garnish)
• 1 Tbsp. pickled ginger, chopped
• 1 Tbsp. brine from the jar of sushi ginger
• 100g pomegranate seeds (plus extra to garnish)
• Sea salt and pepper

To serve: Tortilla crisps

Method

• Cut the avocados in half, remove the pit, and peel off the skin. 
• Using a fork, mash the avocado halves in a small bowl with the rest of the ingredients. The mixture can be as chunky or smooth as you like. Season and add chilli flakes to taste.
• Serve in your favourite bowl, garnished with fresh coriander and pomegranate seeds if using. Serve with tortilla crisps.