The BEST Guacamole
Servings: 6
Calories: 117kcal
The BEST Guacamole is one you’ll make on repeat – fresh, chunky and zesty with just the right amount of lime. It’s quick to whip up, naturally gluten and dairy-free, and works with everything from tacos and nachos to barbecue meats or as a starter with corn chips. Perfect for entertaining or elevating a midweek dinner.
Ingredients
- ½ small red onion, finely diced
- 1 lime, juiced (about 2 tbsp)
- ¼ tsp sea salt flakes, plus extra to taste
- 2 avocados (I used two large avocados, but you could use up to 3)
- 1 small roma (plum) or truss tomato (see note 1 for cherry tomatoes)
- 2 tbsp finely chopped fresh coriander (cilantro) leaves and soft stems (see note 1 for substitution)
- 1 jalapeño, seeds removed, finely diced (optional)
Instructions
- Prep the onion – Add the onion to a small mixing bowl. Add half the lime juice and the salt. Let it sit for 5–10 minutes while you prep the rest. This quick “pickle” softens the onion’s sharpness.
- Mash the avocados – Cut the avocados in half, remove the seeds, and scoop the flesh into a separate bowl. Use a fork to gently mash – aim for a chunky texture with some creamy bits.
- Prep the tomato – To prepare the tomato, you can finely dice it, or, if time permits, use the following method to scoop out the seeds (recommended for the best, non-soggy result!). Slice the tomato in half lengthways, then use a small spoon to scoop out the seeds and watery pulp (you don’t need to be perfect – just remove the juiciest bits). Lay the tomato half cut-side down, then slice into thin strips. Turn and dice into small cubes.
- Combine all the ingredients – Add the tomato, coriander, jalapeño (if using), remaining lime juice and onion to the avocado. Fold everything together, then season to taste.
- Serve – Serve with corn chips, tacos, nachos, burrito bowls, enchiladas or quesadillas.
Notes
Note 1 – You can also use cherry tomatoes. Just quarter them, scoop out any excess seeds if you like, and chop small.
Note 2 – You can swap the coriander (cilantro) for finely chopped flat-leaf parsley or chives. It will taste slightly different but still fresh and delicious. You can also leave it out completely.
Make Ahead
You can make guacamole for up to 4 hours before serving for the best colour and freshness. If making ahead, keep the avocado separate in the fridge until closer to serving time – mash it and mix with the other ingredients just before eating. Alternatively, make the guacamole completely, then store it in an airtight container in the fridge with a thin layer of cold water on top to prevent browning. Refrigerate until ready to serve (or for up to 3 days) and drain the water just before eating (I use a spoon to ladle the water out).Leftovers
Store leftover guacamole in an airtight container in the fridge for up to 3 days. To keep it green and fresh, cover with a thin layer of cold water. Drain the water (use a spoon to ladle it out) and stir before serving. Guacamole doesn’t freeze well due to its high water content – it becomes watery and loses its texture once thawed, so enjoy it fresh or refrigerated only.Nutrition Facts
The BEST Guacamole
Amount per Serving
Calories
117
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
104
mg
5
%
Potassium
381
mg
11
%
Carbohydrates
8
g
3
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
227
IU
5
%
Vitamin C
15
mg
18
%
Calcium
15
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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