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Pear Guacamole with Pistachios (low-sodium)
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4.67 from 3 votes

Pear Guacamole with Pistachios

This pear guacamole with pistachios has just a little sweetness plus a hint of smoke from the toasted nuts. It's a delicious way to eat more healthy fats!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Condiments, Snack
Cuisine: Mexican
Diet: Diabetic
Keyword: guacamole, pear guacamole
Servings: 8
Calories: 105kcal
Author: Diabetic Foodie


  • 2 large ripe avocados
  • juice from 1 small lime
  • 1 teaspoon pickled jalapeños (chopped)
  • 2 cloves garlic (minced)
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground coriander
  • 2 tablespoons cilantro or parsley (chopped - plus more for garnish)
  • 1 small pear (cored and finely diced)
  • freshly ground black pepper
  • 3 tablespoons pistachios (toasted and chopped)


  • Halve the avocados, then use a spoon to scoop the flesh into a large bowl.
  • Mash the avocado with a fork or potato masher.
  • Stir in the lime juice.
  • Add the pickled jalapeños, minced garlic, salt, coriander, and chopped cilantro. Mix until well-combined.
  • Stir in the diced pear and half of the chopped pistachios, then season with pepper to taste.
  • Garnish with the remaining pistachios and cilantro.


This recipe is for 8 servings of guacamole. Each serving is a quarter cup.
If you can't find pickled jalapeños, you can use some finely minced fresh jalapeño, green bell pepper, or any other pepper you like.
Leftovers can be stored covered in the refrigerator for 3-4 days. To prevent oxidation, place saran wrap directly on the surface of the guacamole, sprinkle it with lime juice, or place the avocado pits in the dip to keep it fresh.


Serving: 0.25cups | Calories: 105kcal | Carbohydrates: 4.6g | Protein: 1g | Fat: 8.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 39.9mg | Potassium: 49.9mg | Fiber: 2.3g | Sugar: 2.2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 60mg | Iron: 0.2mg | Net carbs: 2.3g