Guacamole with Grated Carrots


If I had read the title of this post, I would be skeptical too, but read on, remember Green Eggs and Ham. I mean, carrots in Guacomole?


Yes, you might have guessed that we have loads of carrots in the garden, but we have loads of chili peppers too, so you shall be seeing an assortment of palate tickling spicy creations comming your way the next few days and maybe even weeks.

Guacomole with Grated Carrots

This creation is extremely simple and actually in real life rather colorful, will remind you of the colors of the Indian flag. This recipe is a great way to add some veggies and crunch into your daily diet. My children love this, in fact, the displayed version is very proudly made by my daughter.

She has been wanting to help me in the kitchen for the longest time, although still very hesitant. I think as with all things it is important to have the will and the rest will follow. Her constant question to me is when I started in the kitchen, this is tricky because although I probably did not start any semblance of cooking for a while, I sometimes feel that I have grown up in the kitchen with Ma and Dida.

Speaking of colors, I am currently into photographing the sky, generally a break from the flours and vegetables that I like to take pictures of.  I am also trying to figure out whether I want to invest in a lightweight camera. I realize that this is yet another toy, but then again why not? Just trying to see if the object of my desire will accept Cannon lenses as well. The kids have been sick so that has put a bit of a damper on the weekend.

The recipe for this is very basic and simple as Guacamole, the magic is in the freshness of the ingredients and the soft creamy consistency of the Haas Avocado, which while rich in fats, tend to be of the right kind. We fed the kids plenty of avocados when they were little and they loved their smooth rich taste.

I am sending this creamy creation for Weekend Herb Blogging, the weekly event created by Kalyn and now housed by Haalo, and this week it is being hosted by Susan at the Well Seasoned Cook.

As an interesting sidebad I see avocado featuring in a lot of experimental Indian restaurant menus, particularly as a raita, which would not be totally unheard of since I think Mexican flavors compliment a lot of Indian meals.


Guacamole with Grated Carrots


  • 2 Haas avocados
  • 2 limes
  • 1 teaspoon salt
  • 1 jalapeño chili, minced
  • 1/2 red onion, finely diced (about 3 tablespoons)
  • 2 medium sized carrots, grated (about 2/3 cup, plus extra to garnish
  • 2 tablespoons finely chopped cilantro


  1. Peel the avocado and place in a mixing bowl, add in the salt and cut the limes and squeeze in the lime juice and mix until well mixed and relatively smooth. I like to use my hands for this but a fork works as well. Now if you do not like your food tart, you might want to stick to just one lime.
  2. Mix in the chopped jalapeno, onion, grated carrots and mix well.
  3. Lastly stir in the cilantro let this guacamole rest for 5 minutes and serve with a basketful of fresh chips and some salsa if desired.
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About rinkub


  1. Claire says:

    I never would have thought to add carrots to guac, very cool idea. thanks!

  2. Susan says:

    What a colorful and nutritious idea, Rinku! It must have a great texture, too. Thanks for sharing your recipe for WHB!

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