Guacamole

By Ellie

6 Person

20 Minutes

210 Calories

Easy to make and good for you, this classic guacamole is the ticket to wild popularity at any party you bring it to.

Ingredients

3 tbsp. fresh chopped cilantro
1 small tomato, seeded and diced
1 jalapeno pepper, seeded and minced(about 2-1/2 tablespoons)
1/4 tsp. minced garlic, from 1 clove (optional)
3 scallions, white and light green parts only, very thinly sliced
1/2 tsp. ground cumin
heaping 1/2 teaspoon salt
1-1/2 tbsp. lime juice, from 1 lime, plus more to taste
3 large avocados, halved and pitted

Method

01

Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).

Related Tags

Guacamole

4.1

( By Ellie )

Easy to make and good for you, this classic guacamole is the ticket to wild popularity at any party you bring it to.

01 Information

Grade easy
Serving 6 servings
Calorie 210 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

3 tbsp. fresh chopped cilantro

1 small tomato, seeded and diced

1 jalapeno pepper, seeded and minced(about 2-1/2 tablespoons)

1/4 tsp. minced garlic, from 1 clove (optional)

3 scallions, white and light green parts only, very thinly sliced

1/2 tsp. ground cumin

heaping 1/2 teaspoon salt

1-1/2 tbsp. lime juice, from 1 lime, plus more to taste

3 large avocados, halved and pitted

03 Method

Step 1

Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).

04 Author