If you’re an avocado enthusiast, guac is the entry-level recipe (mastered before you move on to smoothies or, for those highly skilled individuals, roses). But what if your chip dip has been missing a vital ingredient this whole time?
Shannon Martinez and Mo Wyse, co-owners of the super-buzzy Australian vegan restaurant Smith & Daughters, believe that it has—and insist that the Mexican staple is transformed with the addition of one simple thing: mint. “By adding mint, you’re lifting the game,” says Martinez. “It freshens the whole thing, adding brightness to what can be quite a rich dish.”
The next-level guacamole is one of many genius recipes included in the duo’s new cookbook, Smith & Daughter’s: A Cookbook (That Happens To Be Vegan), which adds a plant-based twist to traditional dishes (think almond milk horchata rice pudding and chipotle cashew cheese).
Martinez offers up one final tip before getting started on your guac: “Just make sure to have the music up loud and a comfortable place to eat your meal when you’re [done]!”
Ready to upgrade your avocado dip? Scroll down for Smith & Daughter’s mint guacamole recipe.
Smith & Daughters Fresh Mint Guacamole
Yields 4–6 servings
1/2 red onion, finely chopped
Small handful mint, chopped, plus extra leaves for garnish
Small handful coriander (cilantro), chopped
1 tsp salt flakes
1/4 tsp cracked black pepper
Juice of 1 lime
1–2 tsp of your favorite hot sauce
Pepitas (pumpkin seeds), for garnish
Olive oil, for drizzling
Tortilla chips, to serve
1. Mash the avocado flesh in a medium-sized bowl until almost smooth but with still a few chunks in it.
2. Stir in the remaining ingredients and adjust the seasoning, to taste.
3. If not eating straight away, cover the surface of the guacamole with plastic wrap to keep oxygen from discoloring the avocado.
4. Garnish with a few pepitas and mint leaves, and drizzle over a little olive oil. Serve with tortilla chips for the perfect starter, but obviously put this on everything.
Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.