Guacamole is one food that I slowly came to appreciate over time; I avoided it for many years and I’m not sure why. Obviously it’s delicious with tortilla chips, but it is actually very versatile. After I made this recipe for the blog I put a big spoonful onto a cheese omelette and it was delicious. I have plans to use the rest on some salsa chicken salad. If you’re not a spicy food fan, you can tailor the amount of heat to your personal preference – I could have even used some hot sauce or a spicier pepper as I tend to like things hot.
I started by slicing open 2 Haas avocados, removing the pits and scooping the avocado flesh into a bowl. It’s important to use ripe avocados when making guacamole. Since I’m still relatively new to the avocado world, sometimes it’s been hit or miss with picking nearly ripe fruits 2 days before I plan on using them, but luckily these were both perfect. Next I diced 1/4 of a medium red onion (about 1/3 cup) and chopped 1 fresh jalapeno after removing the seeds. I really like the flavor and crunch of red onion in my guacamole, but if you want you can use less.
Before adding the onion and jalapeno to the avocado I used a fork to begin to break up the avocado pieces and smashed them together to form a guacamole texture. I added the diced veggies, rolled the lime to make it easier to squeeze out the juice then added about 1 tablespoon while continuing to smash the avocados until I ended at my desired consistency. I like a chunky guac rather than perfectly smooth, but if you don’t have the patience to do it by hand or want a smoother texture you could put all the ingredients in a food processor and pulse until combined to your desired consistency.
I sprinkled a little sea salt on top and finished with a final squeeze of lime. The lime juice is important as the acidity prevents the avocado from immediately turning brown. Still, fresh guacamole will probably only keep 1-2 days in the fridge, so don’t feel bad if you inhale this rather quickly.
What is your favorite way to eat guacamole? Let me know in the comments below!
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 1
- 2 Haas avocados, ripe
- 1/4 red onion
- 1 jalapeno
- 1tblsp fresh lime juice
- Sea salt
- Cut open the avocados, remove the pits and spoon the flesh into a bowl.
- Dice the red onion and jalapeno; roll the lime to make it easier to squeeze.
- Begin breaking down avocado pieces and smash into desired consistency.
- Add chopped vegetables and lime juice; continue mixing and smashing.
- Finish with an extra squeeze of lime juice and sprinkle sea salt over top.
Per serving: 133 calories, 8g total carbs, 3g net carbs, 12g fat, 1g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)