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Guacamole with Spicy Cucumbers and Radishes.

Guacamole with Spicy Cucumbers and Radishes

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  • Total Time: 10 minutes
  • Yield: 3 cups


Guacamole takes a walk on the lighter side when served with thick cut, lime spritzed, spicy cucumbers and radishes in place of tortilla chips. A fresh and balanced combo with just the right amounts of salt, fat, acid and heat.




  • 4 ripe avocados
  • 2 small shallots
  • 1-2 serrano chile peppers (optional) (1 for some spice, 2 for extra spicy)
  • 1/4 cup cilantro
  • 1 roma tomato
  • 1-2 limes (to taste)
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup pepitas (toasted)


  • 2 cucumbers (thickly sliced)
  • 4 radishes (thickly sliced)
  • 1-2 limes (to taste)
  • 1 teaspoons red chili flakes ((or alternatively use Tajín Clássic Seasoning to taste))
  • coarse or crunchy salt flakes (to taste)



  1. Dice the tomatoes. Finely chop the shallots and half of the serrano chiles. Thinly slice the remaining chiles and reserve for garnish. Chop the cilantro.
  2. Smash avocados with a wooden spoon or fork in a medium bowl until mashed but still slightly chunky. Mix in the chopped shallots and finely chopped chiles with half of the lime juice, add salt and pepper. Stir in the tomatoes and cilantro. 
  3. Taste and add more lime, salt and pepper accordingly.
  4. Top with toasted pepitas and garnish with thinly sliced chiles, cilantro and salt and pepper.


  1. Slice the cucumbers and radishes into thick and sturdy slices that will hold loads of guac. 
  2. Spritz with fresh lime juice, sprinkle with red chile flakes and salt as desired. Or alternatively sprinkle with Tajín Clássic Seasoning to taste.
  3. Serve immediately and eat every last bite. 


Serve this in place of tortilla chips for a guilt-free(ish) snack or alongside chips for for a little indulgence. 

Works great with carrots or jicima as well!

  • Prep Time: 10 minutes