This Guacamole is my absolute favourite go-to dip and spread.
When I first met my husband he learned how to make this with me. And now he races to make it first to bring it whenever we’re invited out, because it’s just soooo easy and such a crowd-pleaser.
I’m sure he puts his own twist on it now, which is the beauty when it comes to making guacamole, or any dip for that matter.
Building flavour to suit your own palate is so personal. So have fun, get creative and I would love to hear your variations of this recipe.
Nutrition
Avocadoes are a very good source of vitamin E, monosaturated (healthy!) fats. And they also contain many other vitamins and minerals. This mighty fruit is heart-smart, anti-inflammatory, provides good immune support and much more.
Purchasing Avocadoes
When shopping for the perfect avocado, go more by the feel then just the look on it’s own. It should feel slightly soft, but not “mushy.
If purchasing them a couple of days ahead, and they are hard, to speed up the ripening process, put them in a brown bag with an apple or a banana. And It’s always a good idea to an extra one or two on hand just in case you’re not happy with the avocado you have chosen.
Culinary twist
If making a large dip, bury the pit at the bottom of the bowl to keep it from going brown.
Storing
Store in a glass container with a tightly sealed lid. Squeeze extra lime or lemon juice to protect it from browning, and if you still have the pit, add it back into the dip too. It will keep up to two days.
If you have any leftover avocadoes that have the flesh exposed, squeeze some lemon or lime juice on the flesh and store face down with the pit before tightly sealing the glass container with a lid.
Serve it with
This incredible dip or spread goes well with crispy veggies, on crackers, sandwiches, on toast, baked tortilla chips, burritos/burrito bowls, with fish and chicken.
Check out the bottom of the recipe for a couple of variations, including a Mediterranean twist.
Enjoy!
My other go-to dip favs
And a special shout-out to Alex Oprea for the great photography!!
Guacamole
Equipment
- Small glass mixing bowl
- cutting board
- Knife
- Fork
Ingredients
- 1 Avocado ripe
- 2 cloves Garlic whole or more if you love garlic, minced
- 1 Lime freshly squeezed, pulp included for added zest
- 1/4 tsp Chile pepper powder or a clean hot sauce
- 1/4 tsp Balsamic vinegar aged
- 2 tbsp Fresh cilantro or parsley/basil, chopped
Instructions
- Place a clean and dry avocado on a cutting board. Gently grip the avocado on one side with one hand. With the other hand, cut lengthwise around the seed with a large sharp chef's knife, turning the avocado around as you go. Pick the avocado up, and using both hands, twist the avocado in the opposite direction to open and expose the pit.
- Double up a dish cloth and place over your palm to protect your hand. Place the avocado with the pit face up in the covered palm. Insert the heel of the chef's knife into the pit and twist with the other hand to remove the pit easily. Or scoop the pit out using a spoon.
- Scoop out the avocado flesh into a bowl using a spoon. Squeeze lime juice all over the avocado immediately to prevent it from browning and then mash with a fork.
- Put aside 1 tbsp of cilantro for garnish.
- Add the rest of the ingredients and mix well.
- Garnish with fresh cilantro and drizzle a little concentrated balsamic vinegar if you have on hand.
- Cover and chill until ready to use.