Guacamole Verde with Toasted Pumpkin Seeds & Cheese

By Angie Martinez & Angelo Sosa | January 26, 2016
The addition of pumpkin seeds and Manchego cheese to this guacamole was inspired by a dish that I had in Baja, Mexico. Pepitas, or pumpkin seeds, are widely popular in Mexican cuisine and can be eaten alone or tossed into salads and mole sauce. Not only do they contain healthy fats, they also pack in protein, iron, fiber, and zinc to keep us in great shape. I like to serve this with chips or lettuce leaves. - Angelo Sosa


  • 3 ripe avocados
  • 2 tablespoons chopped
  • red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt, or more to taste
  • 3 tablespoons chopped tomatillo
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons toasted hulled pumpkin seeds (pepitas)
  • 2 tablespoons grated Manchego cheese


“One of the great things I’ve learned from Angelo is to not be afraid to add different textures and flavors to guacamole. At his restaurant Añejo, he makes one with pomegranate seeds sprinkled on top that I rave about all the time. This guacamole is another one of my favorites. The toasted pumpkin seeds and manchego cheese are not typical, but they are a tasty surprise.” - Angie Martinez

Serves 4

Time: 10 minutes

Cut the avocados in half lengthwise. Remove the pit and, with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms.

Add the onion, lime juice, and salt and mix. Add the reserved avocado half, mix gently, and season with more salt, if needed.

Transfer the guacamole to a serving bowl and garnish with the remaining ingredients.

Excerpted from Healthy Latin Eating by Angie Martinez and Angelo Sosa. Photographs by Christina Holmes. Published by Kyle Books, 2015.

  • Guacamole Verde with Toasted Pumpkin Seeds & Cheese