For Cinco de Mayo, or any occasion really, we love making this Mexican dip.  We’re big avocado fans and matcha too, so this couldn’t have been more perfect. This is a classic, easy to make guacamole, using fresh ingredients. Feel free to experiment, but definitely have some avocados in it.


  • 2 ripe avocados (halved, with stones removed, peeled)
  • 1 small red onion, finely chopped
  • 1 large lime
  • 1 ripe tomato, finely chopped (not overly ripe)
  • 1/3 cup of fresh cilantro, finely chopped
  • 2 garlic cloves, crushed and minced
  • 2-3 tsp. of culinary grade matcha (Japanese green tea powder)
  • 1/4 tsp of sumac (or cayenne pepper)
  • Salt and ground black pepper to taste.
  • Finely chopped Jalapeno or roasted Serrano for a smoky flavor (optional)

Serves 2-4 as an appetizer


  1. Place the avocado flesh in a bowl (we used a mortar and pestle) and mash with a fork.
  2. Add the juice of fresh lime immediately to prevent the avocados from browning.
  3. Add the remaining ingredients and gently mix all together. Adjust to your taste. Serve immediately or cover with plastic and refrigerate until ready to serve.
  4. Garnish with cilantro and sprinkle with matcha powder.

Serve with tortilla chips or as a sauce, or vegetable dip.


This guacamole is quite chunky and creamy in texture. Others may prefer to use a food processor or blender for a smooth, extremely creamy dip. There is really no need for mayo, sour cream or other additives. Just use fresh ingredients.

Also, if serving guacamole with tortilla chips, leave the guacamole under salted, as most tortilla chips are already salted.

We’ve used 3 tsp of culinary grade matcha for this recipe. However, when mixed with dominant flavors such as garlic, onions and cilantro, the matcha becomes extremely subtle. You may certainly add more, to your liking. Consider it for its health benefits rather than its taste. Overall, we love experimenting and finding ways to incorporate tea in food.


This recipe has been adapted from Nevermore Lane. Visit website at:, with the original author credited to: Chrystal Mahan,

If you do make this, let us see! Tag your photo and share with #yvetteteas on Instagram.

Tried & Tasted by: Yvette A

Posted on May 2017