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Guacamole

Creamy, bright, and easy to make, it’s perfect for dipping, topping, or serving alongside your favorite meals.
Shared notes will appear here.
Sauces & Spreads
International, Mexican
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Bowl of fresh guacamole with tomato, red onion, and herbs in a yellow ceramic bowl.
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Ingredients:

  • 2 avocados, medium, ripe
  • 1 lime, juiced
  • ½ Roma tomato, seeded and finely diced
  • 2 tbsp red onion, very finely diced
  • 1 tbsp parsley, finely chopped (or cilantro, if preferred)
  • ½ jalapeño, small, seeded and minced, optional
  • 1 garlic clove, small, pressed
  • ½ tsp sea salt
  • ¼ tsp black pepper

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.
 
Make it yours
  • 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.
  • Brighter citrus: Add 1–2 teaspoons fresh lemon juice (or do half lime + half lemon for a softer acidity).
 
At the table
  • Serve with tortilla chips, alongside tacos or grilled meats.
  • Spoon over eggs, grain bowls, or roasted vegetables.
  • Best enjoyed fresh and shared.

My notes:

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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: 661 mg | Potassium: 1088 mg | Fiber: 15 g | Sugar: 3 g | Vitamin A: 673 IU | Vitamin C: 36 mg | Calcium: 47 mg | Iron: 2 mg
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