figgy guacamole

guacamole_mortar_pestle_thuAre you looking for something different to serve a Christmas Eve gathering? Try this holiday twist on guacamole!Recipe developed by my friend and colleague, Jackie Newgent RD, and generously shared with the “kids eat right” Monday Message.

by Jacqueline Newgent, CDN RD

Servings: 12 (3 Tablespoons Per Serving)

Fresh figs add a unique twist to this crowd pleasing dip.


2 Hass avocados, cubed
3 fresh Black Mission or Calimyrna figs, diced
¼ cup finely chopped Spanish onion
1 plum tomato, seeds removed, finely diced (optional)
1 small jalapeno pepper (with seeds), minced
3 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 small clove garlic, minced
⅛ teaspoon ground cumin
½ teaspoon sea salt, or to taste


  1. In medium bowl, add avocado, figs, onion, tomato (if using), jalapeno pepper, cilantro, lime juice, garlic and cumin. Stir until just combined. Add salt to taste.
  2. Serve with blue corn tortilla chips.

Cooking Tip

This recipe calls for fresh, diced figs. But another tasty option is to cut the three fresh figs in half, grill until marks form, then dice; it adds another layer of flavor.

Nadine is a Kids eat right volunteer

About nadineandadamblog

Nadine and Adam are mother and son. Nadine lives in Florida where she has provided outpatient MNT in a large healthsystem for the past 20 years. In addition, she teaches nutrition to second and third year family medicine residents. She is a past-spokesperson for the Academy of Nutrition and Dietetics. Adam lives in Washington State. His career has largely been involved in recipe development and food production. He is currently developing recipes and menus for the Seattle schools to meet the new federal guidelines for school nutrition programs and he does outpatient nutrition counseling. He is also a voice in PSAs over Seattle radio representing the Washington Academy of Nutrition and Dietetics.
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