Easy Guacamole Recipe
This simple and easy guacamole recipe is THE BEST Ready in only 10 minutes, serve with chips, on a salad, in tacos and on toast It's gluten free, dairy free, vegetarian, paleo and vegan
This simple and easy guacamole recipe is THE BEST Ready in only 10 minutes, serve with chips, on a salad, in tacos and on toast It's gluten free, dairy free, vegetarian, paleo and vegan
- Carbohydrate 9.67497041666861 g
- Cholesterol 0 mg
- Fat 14.7726183333336 g
- Fiber 7.07216646928736 g
- Protein 2.11903125000113 g
- Saturated Fat 2.14081458333334 g
- Serving Size 1 1 serving (112g)
- Sodium 7.27358333335764 mg
- Sugar 2.60280394738124 g
- Trans Fat 0.939657708333434 g
- Calories 164 calories
Step-by-step
- In a medium bowl, add pitted and peeled avocados. Mash using a potato masher or a fork until it's mostly smooth but still has a few chunks.
- Add all the remaining ingredients and mix together gently with a spoon.
- Taste and season with more salt if necessary.
Many cooks ruin guacamole by processing the avocados in a food processor until the mixture achieves a baby-food consistency rather than maintaining structural integrity. Retaining distinct texture requires manual mashing with a wide-tined fork or a small potato masher inside a heavy mixing bowl. Selecting fruit that yields slightly to firm pressure ensures the fat molecules remain intact, providing a rich mouthfeel without releasing excessive moisture.
Adapting Proportions for Any Group Size
Multiplying or dividing this formulation relies on maintaining a strict ratio of one medium lime half per two standard Hass avocados. Doubling the yield requires doubling the salt and aromatics proportionally, but tasting after mixing remains essential because onion pungency varies significantly across seasons. When cutting measurements in half for a single serving, use precisely one-fourth teaspoon of salt to prevent over-seasoning the smaller fat volume.
- Press plastic wrap directly onto the green surface to eliminate air pockets and prevent enzymatic browning for up to twenty-four hours.
- Dice plum tomatoes finely and drain them on paper towels before incorporation if excess liquid threatens to dilute the dip.
- Pair this condiment with high-salt tortilla chips or heavily charred corn tortillas to create a necessary flavor contrast against the rich, unseasoned avocado fats.
