Most 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.
Amount Per Serving
Calories from Fat 124
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Total Carbohydrates 11g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 2 ripe avocados, cut into cubes
- • 2 teaspoons of fresh lime juice
- • 1 medium tomato, cut in small cubes
- • 1 jalapeño, diced
- • 2 tablespoons cilantro (coriander), coarsely chopped
- • 1 garlic clove, minced
- • 1 tablespoon red onion, minced
- 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. 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. Cut the rest of the ingredients and mix them together with the avocado in the bowl.
- 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.