Guacamole3Guacamole_ingredients2Most people have their own way of making guacamole. Texture is important to me, so I like guacamole a little chunky, making each bite a little different. On the other hand, my husband likes it creamy so I usually mash about half of it.
The lovely thing about guacamole is that it’s easy to make and healthy to eat (depending on what you eat it with).
Here is my simple recipe.

Serves 4
170 calories
11 g
0 g
15 g
2 g
2 g
141 g
10 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 170
Calories from Fat 124
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrates 11g
Dietary Fiber 7g
Sugars 2g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 ripe avocados, cut into cubes
  2. • 2 teaspoons of fresh lime juice
  3. • 1 medium tomato, cut in small cubes
  4. • 1 jalapeño, diced
  5. • 2 tablespoons cilantro (coriander), coarsely chopped
  6. • 1 garlic clove, minced
  7. • 1 tablespoon red onion, minced
  1. 1. Cut the avocados in cubes, add them to a bowl, and squeeze in lime juice, making sure that it’s mixed well. The lime juice helps to keep the avocado from turning brown, and the acidity adds a nice flavor as well.
  2. 2. Cut the jalapeño in very small cubes and add it to the avocado. A good tip for cutting jalapeños is to rub a little olive oil on your fingers before cutting to prevent the juices from sticking to your fingers (I’m sure that at some point you have cut peppers and then accidentally rubbed your eyes later in the day – not fun).
  3. 3. Cut the rest of the ingredients and mix them together with the avocado in the bowl.
  4. 4. Place some plastic film directly over the surface of the guacamole and let it sit for a few minutes in the fridge - that will make the flavors together come nicely.
*A quick and tasty snack tip is to lay out some tortilla chips on a plate, shred some cheese over the top, and pop it in the microwave for one minute. Voila! Cheesy nachos with fresh homemade guacamole. My husband perfected this while I was away travelling.



Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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