Avocado Guacadile Dip for Keiki by CTAHR’s Nutrition Dept.

They say the trick to getting kids to eat their veggies is to invite them into the kitchen and have them help make the meal. This Avocado Guacadile Dip is just the right recipe for little hands and big appetites. They can mash and mix, decorate and dip their way into a fun little veggie-filled snack that will surely make them giggle.

Cherese Shelton, a PhD student for Nutritional Science at UH Manoa, has been working with Monica Esquivel, Dietetics Program Director at CTAHR, and Kristen Jamieson, an extension agent and tech guru, to develop a curriculum to encourage keiki to eat more fruits and vegetables. Their Keiki Produce Prescriptions program in partnership with Waianae Coast Comprehensive Health Center identify children with food insecurities or need food assistance.

When asked why she chose to study Nutritional Science, Cherese shares,

“Nutrition is so much more than just the food itself and I just found it so interesting. I noticed how it impacts everyone, even within my group of family and friends, people were always unsure what is reliable nutrition information and how to live a healthier life.”

Launching in January 2021, this 6 month program will give children a monthly Food Activity Bag or “FAB Kits” filled with child friendly kitchen utensils and worksheets to learn about food safety and nutrition along with their very own bag of farm fresh ingredients of fruits and veggies. The team is also creating corresponding recipes, like this Guacadile Avocado Dip, with video and picture card tutorials that keiki can watch and read to help guide them in the kitchen.

It might get a little messy but your keiki will love it! Learn and create together while making some yummy memories with this fun and healthy recipe.

Avocado Guacadile Dip for Keiki


  • 1 Avocado, medium size
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • pinch Salt
  • 1 Small Lime Wedge
  • 1 Tbsp Cilantro,chopped (optional)
  • 2 Boiled Eggs
  • 2 Black Olives
  • 2 Baby Carrots
  • 4 thin slices Cucumber

Preparation Instructions:

  • Wash your veggies
  • Cut avocado in half and remove the seed
  • Scoop the avocado into a bowl, save the skins for later
  • Mash avocado with a fork and mix in spices
  • Add lime juice and *cilantro
  • Scoop the avocado mash back into the avocado skins
  • Prep your Guacadile decorations; cut off and save both ends of olives
  • cut baby carrots lengthwise and then into half moons
  • cut off 2 thin slices from both ends of the boiled eggs (you want all white slices, no yolk)
  • cut off 4 thin slices of cucumber
  • Decorate your Guacadile!
  • First place 2 cucumber slices upright and next to each other in the avocado mash
  • Layer 2 egg slices for the eyes
  • Add 2 olive ends for pupils
  • Place carrot pieces for the teeth
  • Serve with tortilla chips and your favorite sliced veggies like zucchini, carrots, celery, bell peppers etc.

Do you have a recipe highlighting Hawaii grown produce that you’d like to share?
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