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 onions. Cherry tomatoes are tasty and sweet year round, and both red and white onions have the mellowness needed for this raw dish. You won’t buy it from the store again.
This recipe makes 3 cups, which is around 6 servings.
- 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!
Ann's Tips and Tricks
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.