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    Home » Recipes » Appetizers

    Simple Healthy Guacamole

    Published: May 13, 2015 Modified: Apr 27, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    This is the only guacamole recipe you will ever need.  It is always a hit at parties and it's so easy to make with red onions, jalapeno, and ripe avocados.  {keto, gluten free, paleo, whole30}

    guacamole in a white bowl

    I had the best Mother's Day. I got my baby fix.  We had my youngest son's First Communion and lots of family was here to celebrate with us.  Among those was my niece's sweet angel of a baby girl.  Mmmm, she smells delicious and makes the sweetest noises.  Not once did she cry, even during Mass.  It was so fun to see my kids interact with her and beg to feed and hold her.  Who knew my kids loved babies so much?  Maybe I should have another... Just kidding of course!

    My son looked so cute up on the alter in his tie and navy blazer.  He recited the Lord's Prayer like a champ.  I am so proud of that little boy. Afterward, we had a huge Cinco de Mayo style feast with pork carnitas, and slow cooked black beans.  I think the guacamole might have been the hit of the party.  

    It's. That. Good. 

    Ingredients

    • avocados
    • lime and lemon juice
    • red onion
    • jalapeno
    • cilantro
    • salt

     Guacamole ingredients on a sheet pan with limes lemons and avocados

    Did you know that Chipotle recently released their recipe for guacamole?  Woo hoo!  You can find that recipe here.  It's super simple and quick to put together.  I've made Ina Garten's guacamole recipe for as long as I can remember so it was time to try something new.  Ina adds hot sauce instead of the hot peppers and she uses lemons and limes for citrus.  Chopped, seeded tomatoes give her guacamole some beautiful color.  For this new recipe I blended the two and the results are addictive.

    Although this is a completely basic recipe there are some pitfalls that can make or break your dip.  First of all, for pete's sake get a ripe but not overripe avocado.  Place them in the palm of your hand and check for a slight softness.  If it's too soft it's overripe and if it's still hard it will ripen in a few days.

    If you choose to add the tomatoes like Ina Garten's recipe you must seed the tomatoes or you will have a runny mess.  I usually slice the tomatoes into quarters and push the seeds out with my fingers.  Basically I'm just chopping the outer part and the membrane.

    Finally, storing the guacamole afterwards can be a pain.  I prefer to make it right before my guests arrive.  If not cover with plastic wrap and push it down so it is touching the entire top of the guacamole.  The Kitchn has an interesting idea here.  They suggest you put it in a plastic container, cover the entire surface with water and place a snug fitting lid on top.  The water prevents any oxygen from turning the guacamole green. Who knew?

    Guacamole in a bowl with a potato masher

    How to serve guacamole

    • well duh, tortilla chips (I love Late July chips)
    • serve with tacos or nachos
    • top grilled fish with it
    • use as a spread on a turkey sandwich
    • put on top of a baked potato
    • put on a cheeseburger or hot dog
    • on crostini as an appetizer
    • use as a crudite dip with jicama
    • serve with scrambled eggs
    • put in a layered Mexican dip
    • serve with quesadillas
    • serve with grilled shrimp as an appetizer
    Chipotle Guacamole

    Addictive Guacamole

    An easy guacamole recipe with fresh cilantro, lemon, lime and red onions.
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Keyword: guacamole
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 82kcal
    Author: Karen Kelly

    Ingredients

    • 2 Hass avocados ripe
    • juice from half a lime
    • juice from half a lemon
    • ¼ cup red onion diced small
    • 1 jalapeño or serrano pepper seeds removed, diced small (or less if you prefer)
    • 3 teaspoon cilantro chopped
    • ¼ teaspoon Kosher salt

    Instructions

    • Cut the avocados in half and remove the pit. Scoop the flesh into a bowl.
    • Immediately add the citrus juices and toss.
    • Mash with a potato masher.
    • Add remaining ingredients and taste. Adjust seasoning if needed.

    Nutrition

    Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 251mg | Fiber: 3g | Vitamin A: 75IU | Vitamin C: 5.4mg | Calcium: 6mg | Iron: 0.3mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
    « Mini Peanut Butter Cups
    Shrimp, Kale and Quinoa Bake »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

    ABOUT KAREN»

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