Spicy Guacamole Wrap

Serves 4 people


4 pita bread

4 salmon steak

8 asparagus

1/4 chopped purple onion

Salt and pepper, to taste

2 tablespoons of olive oil

2 tablespoons of Spicy Guacamole


COOK the asparagus in boiling water for 5 minutes.

STRAIN and sauté for 3 minutes with salt and pepper. Cut in half.

SEASON and roast the salmon for 3 minutes on each side or until cooked.

HEAT the pita bread and spread the guacamole.

ADD salmon, asparagus and lettuce.

WRAP up the pita bread by bending one end inward and shaping into a cone. The other end is open.



Guacamole Turkey Burger

Serves 6 people


6 Seasoned Turkey Burgers

6 slices cheese

6 hamburguers buns

1 - 2 cups of greens (Optional, watercress)

1 a tray of guacamole


Cook the turkey burger meat, following the packet instructions until cooked thoroughly.

Place the cheese to the top of the burgers during the last minute of cooking.

Remove the sliders to a platter and cover with foil.

Lay the buns with the cut side down on the grill and cook until lightly toasted, approximately 30 seconds. This step is optional.

Place the greens among the 6 bottom buns, top each with a turkey patty, and finish with a big spoon of guacamole.

Cover with the top bun and serve hot.


Classic Guacamole Hot Dog

Serves 4 people


Hot dog bread

1 onion

2 tomatoes


1 jalapeño (optional)


Guacamole Classic Guacamole


Heat the hot dog bread "divided into 2" on a plate, without reaching the full division and at the same time prepare our pork sausage rotating it to cook all sides for a total of 6/8 minutes.

Add diced tomatoes, previously washed and dried, to the center of the bread, the warm pork sausage, 2 tablespoons of guacamole and finally a mayonnaise decoration (also optional).


Shrimp and Smashed Avocado Tostadas

Serves 6 people


1 pound of shrimp, clean

1 tablespoon guajillo chili powder

½ lemon, juice (or to taste)

Salt and pepper to taste

To Serve



Pico de Gallo Salsa (diced tomatoes, onion, salt, lemon, cilantro, optional, jalapeno)


In a mold, mix the shrimp, chili powder, cumin, lemon juice and season to taste with salt and pepper.

Heat a pan with a little oil, and fry the shrimp. Cook until they change color. Remove from heat and set aside.

To prepare the tortillas, on a toast, place guacamole, then the shrimp and then a little bit of a pico de gallo salsa.