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May 12, 2022
By: TA Editorial Team

These guacamole recipes originally appeared in the Spring 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

The Reinvention Issue of Tracy Anderson Magazine boasts 46 original recipes to rejuvenate your routine and reimagine healthy eating as a creative and exciting way of life. In collaboration with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo, Tracy curated this collection with total-body wellness in mind. Every recipe was designed with specialized flavor and nutrient profiles, carefully crafted to stimulate the palate and nourish the whole body.

For this week’s recipe, we are thrilled to feature three innovative guacamole recipes. These aren’t your typical guacamoles: the star of the show is the Charred Corn Guacamole. A burst of sunshine in a bowl, this guacamole has that beautiful traditional flavor, complemented by the sweet and smoky flavor of the charred corn. We also have the Fresh Mint and Pea Guacamole and the Pesto Guacamole, which play with flavors for an exciting spring party table.

Here’s the breakdown on these guacamole recipes:

  • They’re 100% plant-based, vegan, and gluten-free.
  • They’re easy, simple, and elevated—perfect for a party.
  • These dips are packed with gut-healing properties.

Guac For Your Gut

Avocados are the kind of ingredient that makes any dish better. Who ever says no to a side of guac? The thing is, avocados also make any dish better for you. Our Functional Nutritionist, Olivia Peláez, MS, FMCHC, is a huge fan of this magical fruit: “Full of healthy dietary fiber, monounsaturated fat, and phytosterols, avocados help support the healthy function of the intestines and immune system, and may help lower cholesterol.”

The Charred Corn Guacamole has even more nutritional benefits, as corn is naturally super high in vitamin C, making it the ultimate guac for your immune system. It’s also just plain delicious, and Peláez agrees, “This guacamole is sure to be a crowd pleaser at the next backyard BBQ. Try serving with crispy plantain chips.”

Pack In The Protein

Searching for a source of plant-based protein you can slather on a tortilla chip? Look no further than our other stellar dips: the Fresh Mint and Pea Guacamole as well as the Pesto Guacamole. Pea protein is popular among vegetarians and vegans, as Peláez explains that legumes, like peas, are a perfect way to get quality protein and fiber in the diet. Same goes for the pesto that consists of pine nuts, pistachios, and pepitas: adding nuts and seeds to recipes is an easy practice to boost the protein and fiber content. Plus, it gives you a delicious crunchy texture.

guacamole recipes

Charred Corn Guacamole

Makes 3 cups


  • 4 ears of corn, shucked
  • ¾ cup shallot, minced
  • ½ cup fresh cilantro, chopped
  • ¼ cup radish, thinly sliced
  • 1-2 jalapeño, stemmed and deseeded, finely diced
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • Zest of 1 lime
  • 3 ripe avocados
  • ½ tsp salt
  • 3 Tbsp fresh lime juice


1. Preheat grill or gas stove top on high. Place shucked corn directly over fire and cook until the kernels are lightly charred.
2. Remove corn from the fire and let cool. Cut off corn from cob and place in a bowl.
3. Add in the rest of the ingredients, except for avocado, and mix well.
4. Now, gently fold in avocado. Add salt and lime to taste.

Pesto Guacamole

Makes 3 cups


  • 3 ripe avocados
  • 1 large garlic clove, grated
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 oz fresh basil leaves, chiffonade
  • ¼ cup pine nuts, pistachios, or pepitas
  • 1 Tbsp olive oil
  • Salt and pepper to taste


  1. Add avocados to a bowl and mash. Add garlic, lemon zest, and lemon juice. Mix well.
  2. Fold in basil, nuts, and olive oil. Season with salt and pepper to taste.

Fresh Mint And Pea Guacamole

Makes 3 cups


  • 6 cups water
  • 1 cup fresh peas, blanched
  • 1 large scallion, chopped
  • 1 Tbsp shallot, chopped
  • 3 ripe avocados, diced
  • ¼ cup fresh mint, chopped
  • ¼ cup cilantro
  • 1 jalapeño, stemmed and deseeded
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp salt
  • 1-2 Tbsp lime juice
  • 1 tsp lime zest


  1. Prepare a large bowl with ice water and have a strainer ready.
  2. Pour 6 cups of hot water in a pot and bring to a boil. Add the peas and cook for 1 minute.
  3. Strain, then transfer the peas to the ice water to cool down. Strain the water.
  4. In a food processor, add the peas, scallions, shallots, avocado, mint, cilantro, jalapeño, cumin, coriander, salt, lime, juice, and zest. Pulse until well combined but not completely smooth.

the reinvention issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on