🥑 Guacamole
Guacamole is a Mexican dip of ripe avocado mashed with lime juice, finely chopped onion, tomato, fresh cilantro and jalapeño. It is creamy with soft chunks, bright with citrus and gently spicy. It is served with tortilla chips, spooned into tacos and burritos, or used as a fresh topping for grilled meat and eggs.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 ripe avocados
- 1 lime, juiced
- ½ small onion, finely chopped
- 1 tomato, seeded and diced
- 1 jalapeño, finely chopped
- Small handful of cilantro, chopped
- Salt
Method
- Halve the avocados, remove the stones and scoop the flesh into a bowl.
- Mash with a fork, leaving some chunks, and stir in the lime juice right away.
- Fold in the onion, tomato, jalapeño and cilantro and season with salt.
- Taste, adjust lime and salt, and serve immediately.
How to make it lighter
- Scoop it with cucumber, carrot or bell pepper sticks instead of fried tortilla chips.
- Measure a portion: 2–3 tbsp is a sensible serving for a dip.
- Add more tomato and onion to stretch the avocado — the bowl gets bigger, the calories per spoon drop.
History
Avocados were cultivated in Mesoamerica long before the Spanish arrived, and the Aztecs prepared a mashed avocado sauce whose Nahuatl name, āhuacamōlli, is the root of the word guacamole. Today it is eaten across Mexico and has become one of the best-known Mexican dishes worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →