Guacamole

Guacamole

Ripe avocados mashed with lime, onion, and cilantro for a chunky, fresh dip.

Total 15 min Makes 8 servings Calories 130/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This guacamole leans on ripe avocados, fresh lime juice, and a handful of aromatics to stay bright and chunky rather than gluey. A few minutes of hand-mashing with a fork keeps the texture rustic, making it a reliable side for tacos, chips, or grilled dishes.

Ingredients

  • 4 ripe avocados, halved and pitted
  • 2 tablespoons fresh lime juice
  • 1/3 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 small tomato, seeded and diced

Method

  1. Scoop the avocado flesh into a medium bowl.

  2. Add the lime juice and salt, then mash with a fork until chunky, leaving some larger pieces of avocado intact.

  3. Fold in the onion, cilantro, jalapeño, and garlic until evenly distributed.

  4. Gently stir in the diced tomato, taking care not to overmix.

  5. Taste and adjust salt or lime juice as needed, then serve immediately or cover with plastic wrap pressed directly onto the surface and refrigerate up to 1 day.

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Guacamole

    This guacamole leans on ripe avocados, fresh lime juice, and a handful of aromatics to stay bright and chunky rather than gluey. A few minutes of hand-mashing with a fork keeps the texture rustic, making it a reliable side for tacos, chips, or grilled dishes.

    15 min 8 servings 130 cal

    Ingredients

    • 4 ripe avocados, halved and pitted
    • 2 tablespoons fresh lime juice
    • 1/3 cup white onion, finely diced
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeño, seeded and minced
    • 2 cloves garlic, minced
    • 1/2 teaspoon kosher salt
    • 1 small tomato, seeded and diced

    Method

    1. 1

      Scoop the avocado flesh into a medium bowl.

    2. 2

      Add the lime juice and salt, then mash with a fork until chunky, leaving some larger pieces of avocado intact.

    3. 3

      Fold in the onion, cilantro, jalapeño, and garlic until evenly distributed.

    4. 4

      Gently stir in the diced tomato, taking care not to overmix.

    5. 5

      Taste and adjust salt or lime juice as needed, then serve immediately or cover with plastic wrap pressed directly onto the surface and refrigerate up to 1 day.