Pear Guacamole with Pistachios (Low-Sodium)

Pear Guacamole with Pistachios (Low-Sodium)

The older I get the more avocados I eat and the better I like guacamole. This Pear Guacamole with Pistachios features sweetness plus a hint of smoke from the toasted nuts.

You know avocados are good for you, right? Loaded with monounsaturated fat, vitamins, potassium, and a slew of other nutrients, they may reduce the inflammation that causes a lot of disease. Eating avocados may also lower your cholesterol and triglycerides, protect your vision, prevent cancer, and help you lose weight. But that’s not why I eat them. I eat them—a lot—because they are tasty and versatile.

How to Serve Pear Guacamole with Pistachios

You can use guacamole in lots of different ways at any meal or snack. Here are just a few ideas for serving this pear guacamole:

  • With vegetable sticks/strips like carrots, celery, jicama, and/or colorful bell peppers.
  • Atop a Mexican dish like Barley Salad with Black Beans, Avocado, and Corn or Tex-Mex Burrito Bowl.
  • With whole-grain tortillas chips (but watch the carbs).
  • In a Breakfast Burrito.
  • Simply scooped on top of black beans.
  • On avocado toast. Use whole-grain or sourdough bread, watch your portion size, and eat some protein too.
  • With a spoon 🙂 (It’s delicious by itself.)

Pear Guacamole with Pistachios

Creamy vegan guacamole with hints of sweetness and smoke

Author: Adapted from Food Network

Prep Time: 10 minutes

Total Time: 10 minutes


Appetizer, Condiments, Snack




guacamole, pear guacamole

Servings: 8

Pear Guacamole with Pistachios (low-sodium)


  • 2
    large ripe avocados
    halved and pitted
  • juice from 1 small lime
  • 1
    chopped pickled jalapeños
  • 2
  • 1/4
    kosher salt
  • 1/2
    ground coriander
  • 2
    chopped cilantro or parsley
    plus more for garnish
  • 1
    small pear
    cored and finely diced
  • freshly ground black pepper
  • 3
    toasted and chopped


  1. Scoop out the flesh from each avocado half and place it in a large bowl. Mash with a fork or potato masher. Stir in the lime juice.

  2. Add jalapeños, garlic, salt, coriander, and cilantro. Mix well, then stir in the pear and half of the pistachios. Season with pepper.

  3. Garnish with remaining pistachios and cilantro.

Recipe Notes

If you can’t find pickled jalapeños, you can use some finely minced fresh jalapeño or green bell pepper (or any other pepper you like).

Serve this guacamole with vegetable dippers like red bell pepper or jicama strips for a snack. Try it atop a Mexican salad featuring black beans. It’s also good spread on toasted whole-grain bread (just watch the carbs).

Nutrition facts per serving (0.25 cups)

Calories: 107kcal

Fat: 8g

Saturated fat: 1g

Polyunsaturated fat: 1g

Monounsaturated fat: 5g

Sodium: 65mg

Potassium: 268mg

Carbohydrates: 9g

Fiber: 4g

Sugar: 3g

Protein: 2g

Vitamin A: 4%

Vitamin C: 8%

Calcium: 6%

Iron: 1%

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