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Guacamole

Name: Guacamole
Prep time: 15

(2 votes, average: 4.50 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This Guacamole has to be one of the easiest, most nutritious snacks to throw together at short notice. And (almost) everyone loves to eat it. The trick is to use ripe tomatoes and sweet...

3 ripe Hass avocados, halved and pitted
2 tablespoons finely chopped white or red onion
½ cup lime juice or to taste
Salt, to taste
2 tablespoons chopped cilantro
6 cherry tomatoes, chopped (optional)

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Nutrition Facts

Calories

170 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

11 g

Sugar

2 g

Fiber

7 g

Protein

2 g

Sodium

324 mg

Directions

Scoop out the avocado flesh with a spoon and add to a medium bowl. Then add the onion, lime juice, salt, cilantro, and tomatoes. Mix together, breaking up the avocado with the spoon, leaving it chunky. Taste for seasoning. Serve immediately with our Tortilla Chips or cover with plastic wrap touching the guacamole, and chill until ready to serve. This will keep in the fridge for about three days, if you have any left at that stage!

Chef Tips

I like my guacamole extremely chunky. If you prefer it that way too, here’s how to do it. Score a ¼ or ½ inch grid into each half of the avocado flesh with a sharp knife, cutting first lengthwise and then across. The tip of the knife should cut through the flesh without piercing the skin. With a dessert spoon, scoop the flesh out into a bowl starting from the edges – it will come out in cubes. Toss the avocado cubes with all the other ingredients taking care not to break them up, and you’ll have a chunky Guacamole.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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Guacamole