Chunky Guacamole Recipe

This chunky guacamole recipe is full of Greek flavors from briny olives, salty feta, sweet tomatoes and of course creamy avocados. It makes a great low carb dip to take to a party or just as a keto snack while watching the game. One serving of this healthy dish has 3.6 grams net carbs, 5.2 grams protein and 5 grams of fiber!

You might also this keto avocado, shrimp and bacon salad.

I love guacamole and I have sincerely never had any that I didn’t like. Sometimes I’ll buy already prepared guacamole and just add in some fresh avocados, garlic and cilantro and I’m good to go.

One day I wanted to do something a little different so I added some Greek flavors to make this chunky guacamole recipe. If you love a good Greek salad you will love the flavors of this dish. It has briny olives, salty feta cheese, sweet tomatoes and of course those creamy delicious avocados. I can eat this by the spoonful!

My sister Laurie makes the most delicious chunky guacamole with fresh garlic, lime, feta and cilantro. I just took her delicious dish a step further and added olives, parsley and lemon zest for a fresh flavor. This is a great dish to take to a party or picnic and has great nutritional benefits of being low carb, high protein and high fiber!

Recipe ingredients and substitutions.

The simple ingredients I used were ripe avocados, grape tomatoes, olive oil, fresh lemon juice and zest, fresh garlic, oregano, feta cheese, fresh parsley and Kalamata olives. I bought everything from Aldi. I used Hass avocados (sometimes labeled as Haas) which are smaller and have a dark green skin.

• ripe avocados -You have to use ripe avocados in your guac and it won’t be creamy or as tasty if the they are not ripe. If you are short on time you could use store bought mashed avocados which have a mushy texture and usually are just avocado but fresh and ripe are the way to go for good guac.
• fresh lemon and olive oil – I used extra virgin olive oil because I love the strong flavor of the olives. You can use regular olive oil but I would use olive oil and not a vegetable oil. I used lemon juice instead lime juice and the fresh lemon juice and zest add a brightness. I would not substitute that either but if you don’t have fresh you can substitute with bottled lemon juice.
• grape tomatoes – I like grape tomatoes because they don’t have many seeds. You could use cherry tomatoes or a fresh Roma tomato if you have one.
• kalamata olives – These are added to give that Greek salad flavor. You could eliminate them if you don’t like olives or want to make a more traditional guacamole.
• fresh garlic, parsley and oregano – Fresh garlic is a must but if you don’t have it you can substitute with garlic powder. One clove of garlic equals ¼ teaspoon of garlic powder. However try to use fresh garlic if you can. The oregano is to give that Greek flavor like the olives. You can eliminate it but keep in the fresh parsley leaves. If you want more of a Mexican guacamole you can try chopped cilantro leaves.
• feta cheese – The is another item that gives this dish a Greek flavor. The feta goes great with the rich avocados and I would try this even if you aren’t using the olives or oregano. It’s really good.
• NOTE if you don’t want the Greek flavors, just eliminate the olives and oregano. Substitute the lemon juice for lime juice and the parsley for cilantro leaves for a more Mexican flavor.

How to make chunky guacamole with Greek flavors.

Step 1: First you want to make the simple dressing by whisking together the lemon juice, zest, olive oil and crushed garlic. Set aside.

Step 2: Dice the avocado and chop the tomatoes, parsley and olives. Place everything in a bowl with the crumbled feta cheese. I dice the soft avocados for a chunkier consistency and to make it easier to scoop.

Note if you would rather have the texture be more mushy and creamy than in chunky, you can add it first to the bowl and smash it a bit with the back of a fork or potato masher. The add the other ingredients and dressing.

Step 3: Pour over the dressing and lightly fold together the ingredients. Cover with plastic wrap and push down to cover the surface of the guacamole so it doesn’t change color and turn brown. Place in the refrigerator until ready to eat.

Note the reason that guac turns brown is because the air oxidizes the surface layer and it changes colors. It doesn’t spoil but just turns an unappetizing color and may affect the flavor bit.

You can add a bit of hot pepper flakes or a chopped up fresh jalapeno pepper if you want a bit heat and spice.

I personally LOVED this version of chunky guacamole. I could have eating it with a spoon. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

How to make this chunky guacamole without the Greek flavors.

If you are looking for a regular chunky guacamole recipe it’s very easy to adjust this recipe to do that. First eliminate the Kalamata olives and dried oregano. Substitute lime juice for the lemon juice and zest. And use cilantro leaves instead of the parsley.

The feta cheese is still really good with in this guac but if you don’t like it, you eliminate that too.

How to eat this low carb dip.

You can eat this with tortilla chips if you don’t care about carbs. However if you are on a keto diet this dish is naturally pretty low carb. You can probably find some keto tortilla chips or I have post for making your own keto tortilla chips.

Other things to eat this with are fresh vegetable like mini sweet bell peppers cut in half like a scoop,, celery, cucumbers, carrots, etc. It would be great with low carb crackers or would be awesome on this low carb crispbread – like avocado toast to me and it’s all low carb.

You can also make a wrap using keto tortillas (I like this brand the best). Even Aldi has low carb flour tortillas so you can find them anywhere. Add som chopped chicken breast and you have a delicious sandwich!

 Well I hope you like this Greek flavored chunky guacamole recipe as much as I did. Not only is it delicious and easy, but it’s also low carb, high fiber and a pretty good source of protein. This is more of a dip and not as much of the classic dip that you use as a condiment you would use on tacos and burrito bowls but it super tasty. Enjoy!

The nutritional information for ¼ of this recipe is: 227 calories / 20.3g fat / 8.6g carbs / 5.0g fiber / 5.2g protein = 3.6g net carbs