Guacamole con Crudités

Nutrition · per serving

Steps

1. 1

   Wash and dry the vegetables. Trim the celery stalks and cut them into finger-length sticks. Halve the bell pepper, remove the seeds and white membrane, then slice into thin strips. Set aside for serving.

   120 g celery stalks120 g red bell pepper
2. 2

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

   2 medium (about 300 g flesh) ripe avocados20 ml lime juice
3. 3

   Mash the avocado with a fork until chunky-smooth; leave some small pieces for texture. Stir in the red onion, tomato, jalapeño, cilantro, salt, and black pepper. Mix just until combined so the guacamole stays fresh and chunky rather than watery.

   2 medium (about 300 g flesh) ripe avocados30 g red onion, very finely diced60 g tomato, deseeded and small diced10 g jalapeño, very finely chopped10 g fresh cilantro, finely chopped3 g fine salt1 g ground black pepper
4. 4

   Taste and adjust with a little more salt or lime if needed. Serve immediately with the celery sticks and bell pepper strips for dipping.

   20 ml lime juice3 g fine salt120 g celery stalks120 g red bell pepper

Origin & History

Guacamole dates back to central Mexico and has roots in Aztec cuisine, where mashed avocados were combined with simple seasonings. The modern version commonly includes lime, chile, onion, cilantro, and tomato, and it remains one of Mexico’s most iconic table dishes and snacks.