Spanish Guacamole (Vegan Friendly)

Total Time
Prep 10 mins
Cook 0 mins

Modified from If you want the guacamole vegan, omit the mayonnaise or use a non-dairy alternative. I use a combination of mayonnaise and sour cream.

Ingredients Nutrition

  • Guacamole

  • 4 avocados, peeled and pitted
  • 59.14 ml minced green olives (reduced from 1 cup and I used pimiento-stuffed green olives)
  • 4 garlic cloves, peeled and minced
  • 1 jalapeno pepper, stemmed, seeded and finely chopped (or any chili of your choice including green bell pepper if you want the guacamole mild)
  • 59.14 ml medium-dry sherry (can substitute sherry vinegar or lemon juice)
  • 29.58 ml fresh parsley, minced (I added fresh parsley and fresh cilantro)
  • 1.23 ml spanish smoked paprika
  • 118.29 ml mayonnaise (or more)
  • Garnish

  • lemon wedge
  • parsley (FRESH!) or cilantro (FRESH!)
  • smoked paprika


  1. Mash the avocados. Fold in remaining guacamole ingredients.
  2. Guacamole is best made as close to serving as possible.
  3. Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
  4. Store in an airtight container. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
  5. Yield is estimated.
Most Helpful

This is different than most guacamoles with the addition of olives and mayo, but it was a nice change. Made as written topping it with additional smoked paprika. Made for ZWT8.

AZPARZYCH July 30, 2012