ripe red tomato, seeded and diced
¼ of a white or red onion, finely chopped
1 serrano or jalapeño pepper (optional, depending on spice tolerance)
2 tablespoons of chopped fresh cilantro
Juice of ½ lemon
Salt to taste
Optional: a drizzle of olive oil for extra creamy texture.
Step-by-step preparation
They should be ripe but not overripe: soft to the touch, but not too indented. The avocado is the heart of guacamole!
Mash the avocados.
Cut the avocados in half, remove the pit, and scoop out the flesh. Place it in a bowl and mash with a fork until you achieve a creamy texture, but with small chunks remaining.
Add the fresh ingredients.
Add the onion, tomato, chili (if using), cilantro, salt, and lemon juice. Mix gently.
Adjust the flavor.
Taste and adjust the salt or lemon if desired. The balance between acidity, freshness, and creaminess is key.
Serve immediately!
Guacamole oxidizes quickly, so it’s best to serve it right away. If you need to store it, cover it with plastic wrap, pressing it directly onto the surface to prevent it from turning brown.
Nutritional value per serving (~100 g)
Nutrient Amount
Calories 160 kcal
Healthy fats 15 g
Protein 2 g
Carbohydrates 8 g
Fiber 6 g
Sugars 1 g
Sodium 150 mg
Rich in healthy fats (omega 9), fiber, potassium, and vitamin E.
Cholesterol-free and no added sugars. Ideal for healthy diets!
Ideas for serving
Con totopos or nachos
On toast or wholemeal bread
As a base for tacos, fajitas and burritos
In salads, bowls or vegetarian burgers
Or just eat it by the spoonful if you can’t resist!