Blood Orange Guacamole Recipe | Abel & Cole

Blood Orange Guacamole

Cooking time
Serves2-4 people
Blood Orange Guacamole

The stars of the citrus season add some zip and zing to our favourite avocado dip.

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layout 1 comment


  • 2 blood oranges
  • 1 red onion
  • 1 chilli
  • A handful of fresh coriander
  • 1 avocado
  • A pinch of ground cumin
  • A pinch of paprika
  • Sea salt
  • Tortilla chips, to serve

Prep: 15 mins | Cook: nil

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1. Slice the skin and pith off the blood oranges, cutting as close to the flesh as possible. Slice the orange segments out of the thin membranes, then roughly chop them and pop in a bowl.
2. Peel and finely chop the red onion. Halve the chilli. Flick out the seeds and membrane for less heat, or leave in and finely chop. Finely chop the coriander stalks and leaves. Add them all to the blood oranges.
3. Halve the avocado and get rid of the stone. Scoop the avocado out of the skin. Roughly chop it and add to the bowl. Use a fork to star everything together, roughly mashing the avocado against the side of the bowl.
4. Add a pinch of cumin, paprika and sea salt. Stir and mash together again. Taste and add more spices if you think it needs it. Serve with tortilla chips for dipping.
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A great way to add a bit of zest to your guac by using the very short season blood oranges - would work with regular oranges I'm sure.