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Recipe: Guacamole


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This classic Mexican dish, dating back to the Aztecs, is so versatile that it can be used as a dip, condiment or salad dressing.

Guacamole is made from fresh ingredients and is a great source of fat in the diet.

Type of dish: Condiment, Dressing, Dips
Servings: 2 Cups
Equipment: Large Mixing Bowl, Potato Masher


  • 3 Haas avocados, halved, pit removed and pulp scooped out
  • juice of 1 lime
  • ½ tsp sea salt
  • ½ onion, minced
  • ½ jalapeño pepper, seeded and finely minced
  • 2 firm tomatoes, seeded and diced
  • 1 TB cilantro, chopped
  • 1 garlic clove, finely minced and mashed (optional)


  1. In a large bowl mix avocado pulp with lime juice, salt, garlic (if using) and then mash.
  2. Fold in onion, tomato, jalapeño pepper and cilantro.
  3. Keep refrigerated in an airtight container.
  4. Tip: to keep the guacamole from turning grey, place an avocado pit in the guacamole and cover with plastic film (the film must be in contact with the guacamole).


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Chris Kresser in kitchen
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  1. I eat homemade guacamole at breakfast a couple of mornings a week, especially in the summer. I cut cucumber rounds, red bell pepper strips, carrot and celery sticks and use the guacamole as a dip. I eat a couple of eggs on the side for protein. YUMM!

  2. OK, maybe I’m dense overall, but I hate when recipes just say “onion”…red onion? white onion? yellow onion? I’ve never really been a fan of guac so I’m not sure what the standard is but I want to try this.

    • Any kind of onion will work fine. I personally prefer red onion minced pretty small.

  3. I squeeze a tiny bit of fresh lemon juice over guacamole dip.
    It keeps the gray away til next day!