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Spinach and Tomatillo Guacamole

Scott Phillips

Servings: 4 as an appetizer

With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.


  • 2 oz. (2 packed cups) baby spinach
  • 1 Tbs. extra-virgin olive oil
  • 2 medium tomatillos, husked and chopped
  • 2 coarsely chopped medium Hass avocados
  • 1 small tomato, chopped
  • 1/2 cup finely chopped white onion
  • 1/4 cup coarsely chopped cilantro
  • 1 Tbs. fresh lime juice; more to taste
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 0
  • Sodium (mg): 450
  • Carbohydrates (g): 14
  • Fiber (g): 8
  • Protein (g): 3


  • In a food processor, pulse the spinach, oil, and tomatillos to a coarse purée. Pour off any liquid, and then transfer the mixture to a medium bowl. Stir in the avocados, tomato, onion, cilantro, lime juice, and 1-1/2 tsp. salt. Season to taste with more lime juice and salt. Serve immediately.


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