Ingrid's Guacamole Recipe


In honor of Cinco de Mayo, we thought we would share a super special guac recipe that’s near and dear to our founder’s heart: Ingrid’s Super Special Family Guacamole Recipe. And yes. It even comes with homemade chips. Ingrid is proud of her Mexican heritage, and she was so excited to share this recipe with you all today to help celebrate the date of the Mexican army's 1862 victory over France at the Battle of Puebla.

So what’s the deal with avocados and pregnancy? They are loaded with folate, potassium, vitamin C and vitamin B6 (which helps baby's tissue and brain growth). Eating avocados can also even ease morning sickness. So load up, ladies! Want to learn more? Go ahead and read this post on the 4 Things You Never Knew About Avocados. Not interested? Read on for Ingrid’s special recipe.



  • 7 organic avocados, carefully cut into chucks in the peel, then spooned out - not mashed! Keep it chunky.

  • 5 organic Clementines, peeled, separated and sliced.

  • 2 cups organic pomegranate seeds (2 POM packs or roughly 2 medium pomegranates)

  • 1 cup thinly sliced organic green onions

  • 1 cup chopped fresh organic cilantro leaves (not packed)

  • ½ cup chopped fresh organic mint leaves

  • 2 tablespoons organic raw honey

  • Generous Maldon’s sea salt, pinched between your fingers and tossed in

  • Freshly ground organic black pepper

  • 1 jalapeno without seeds, finely chopped

  • Juice of 2.5 fresh organic limes.

  • 1 tbsp crushed red pepper

How To:

Combine avocado and juice in a medium bowl; move around with a fort gently to blend without turning the avocado chunks into avocado mash. Add clementine sections and remaining ingredients, doing salt and pepper last to taste. Move around more to get everything mixed together. Done!


Homemade chips: 

You may want to make two batches of these…just sayin’.

  • 1 teaspoon organic paprika

  • 1 teaspoon organic ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon organic sugar

  • 1/2 teaspoon organic garlic powder

  • 1/2 teaspoon organic onion powder

  • 1/4 teaspoon organic cayenne powder

  • 12 (6-inch) organic corn tortillas, cut into 8 wedges

  • Avocado cooking spray

How To:

Step 1

Preheat oven to 450°.

Step 2

Chips: Combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, onion powder and cayenne in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with avocado cooking spray. Bake at 450° for 5 minutes. Turn wedges over; coat with avocado cooking spray and sprinkle using a  paprika mixture evenly over wedges using a duster or stainless steel shaker. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.