Guacamole
Creamy, bright, and easy to make, it’s perfect for dipping, topping, or serving alongside your favorite meals.
Servings: 3
Ingredients:
- 3 Hass avocados, large, ripe
- 1 lime, juiced
- ⅓ cup Roma tomato, diced, about 1½ tomatoes
- ¼ cup red onion, finely diced
- 3 tbsp parsley, or cilantro, if preferred
- 1 jalapeño, small, seeded & finely diced, optional
- 1 garlic clove, small, pressed or finely grated
- Sea salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- Mash the avocados with a fork until creamy but still slightly chunky.
- Add lime juice, red onion, tomatoes, parsley, jalapeño, garlic, salt, and black pepper.
- Gently fold until just combined. Taste and adjust salt or lime juice as needed.
- Serve immediately with tortilla chips or your favorite accompaniments. Bon appétit.
Kitchen Tools:
Notes:
From the table
- Use very ripe avocados, they should yield gently when pressed.
- Remove tomato seeds to keep the guacamole thick and scoopable.
- Finely dicing the onion helps it blend without overpowering the avocado.
- Storage tip: to prevent browning, smooth the surface, squeeze a little extra lime juice on top, and press plastic wrap directly against the guacamole before refrigerating.
- Extra creamy: Fully mash 2 avocados, dice the remaining 2 and fold them in.
- No cilantro: Swap with parsley or chives.
- Earthy note: Add a pinch of ground cumin.
- Richer flavor: Use roasted garlic instead of raw.
- Silky finish: Drizzle in 1–2 teaspoons olive oil.
- Serve with tortilla chips, alongside tacos or grilled meats.
- Spoon over eggs, grain bowls, or roasted vegetables.
- Best enjoyed fresh and shared.
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Nutrition:
Calories: 343 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 30 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 20 g | Sodium: 19 mg | Potassium: 1117 mg | Fiber: 15 g | Sugar: 3 g | Vitamin A: 911 IU | Vitamin C: 42 mg | Calcium: 45 mg | Iron: 2 mg
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Guacamole
WHY WE LOVE IT
There’s no wrong way to make or eat guacamole. The base is avocado, everything else depends on how you like your guac. Simple or loaded, spicy or mild, chunky or smooth – they’re all delicious.
A LITTLE STORY
Guacamole evolved over time as ingredients like onion, garlic, black pepper, and lime were added, creating regional variations across Mexico. The Spanish later adopted the dish and gave it the name guacamole, helping introduce it to Europe and beyond.
DID YOU KNOW?
Avocados naturally brown when exposed to air. Lime juice doesn’t just add flavor; its acidity slows oxidation and helps keep guacamole green longer.