Guacamole

This guacamole is fresh, bright, and satisfyingly chunky, with creamy avocado balanced by sharp lime, sweet onion, gentle heat from jalapeño, and fragrant cilantro. It comes together in minutes and tastes best served immediately while vibrant and cool.

Nutrition · per serving

264kcal

3.5gProtein

17.6gCarbs

22.4gFat

10.5gFiber

2 servings

Ingredients

7 items

Guacamole

ripe avocados2 medium (about 300 g flesh total)

lime juice20 ml

white onion, finely diced40 g

jalapeño, finely minced10 g

tomato, deseeded and diced80 g

fresh cilantro, chopped10 g

fine sea salt4 g

Tips

•Use ripe avocados that yield slightly when pressed; underripe avocados will taste bland and mash poorly.
•Deseeding the tomato helps keep the guacamole thick rather than watery.
•If making a few minutes ahead, press a piece of wrap or reusable cover directly onto the surface to reduce browning.
•Serve with tortilla chips, warm tortillas, tacos, grilled corn, or as a topping for rice bowls.

Steps

1
Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice immediately to help preserve the bright green color.
2 medium (about 300 g flesh total) ripe avocados20 ml lime juice
2
Mash the avocado with a fork until mostly chunky-smooth; leave some larger pieces for texture. For beginner-friendly guacamole, stop mashing before it becomes fully puréed.
2 medium (about 300 g flesh total) ripe avocados
3
Add the white onion, jalapeño, tomato, cilantro, and salt. Fold gently until evenly combined. Mixing gently keeps the guacamole chunky and prevents the tomato from making it watery.
40 g white onion, finely diced10 g jalapeño, finely minced80 g tomato, deseeded and diced10 g fresh cilantro, chopped4 g fine sea salt
4
Taste and adjust with a little more salt or lime if needed. Serve immediately for the freshest flavor and best texture.

Origin & History

Guacamole traces its roots to central Mexico, where avocados were mashed into a simple sauce long before the colonial period. Its name is derived from the Nahuatl word ahuacamolli, meaning avocado sauce. Today it is one of Mexico’s most iconic table condiments, with many regional and household variations.

mexican avocado vegan dip no-cook beginner

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Steps

Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice immediately to help preserve the bright green color.

2 medium (about 300 g flesh total) ripe avocados20 ml lime juice

Mash the avocado with a fork until mostly chunky-smooth; leave some larger pieces for texture. For beginner-friendly guacamole, stop mashing before it becomes fully puréed.

2 medium (about 300 g flesh total) ripe avocados

Add the white onion, jalapeño, tomato, cilantro, and salt. Fold gently until evenly combined. Mixing gently keeps the guacamole chunky and prevents the tomato from making it watery.

40 g white onion, finely diced10 g jalapeño, finely minced80 g tomato, deseeded and diced10 g fresh cilantro, chopped4 g fine sea salt

Taste and adjust with a little more salt or lime if needed. Serve immediately for the freshest flavor and best texture.

Origin & History