Snack · Side
Fresh Guacamole
Chunky avocado dip with lime, onion, tomato, cilantro and a little jalapeño.
⏱ 15 min (15 min prep)
🍽 Serves 8 · about 1/4 cup
quickkid friendly
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Guacamole
- 4 Avocado
- 2 tbsp Lime juice (bottled)
- ¾ tsp Table salt
- ¼ cup Red onion, finely diced
- 1 Roma tomatoes, seeded and diced
- 1 Jalapeño pepper, seeded and minced
- ¼ cup Fresh cilantro, chopped
To serve
- 4 cup Tortilla chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium bowl, fork or potato masher.
- Halve and pit the avocados and scoop the flesh into a bowl.
- Add the lime juice and salt and mash to the texture you like.
- Stir in the onion, tomato, jalapeño and cilantro. Taste and add more salt or lime.
- Serve right away, or press plastic wrap onto the surface and chill up to 4 hours.
Make aheadChop the onion, tomato and jalapeño up to 1 day ahead. Make the guacamole the day you eat it.
❄️ FreezerPlain mashed avocado with lime freezes for 2 to 3 months; add the fresh vegetables after thawing.
↺ LeftoversPress plastic onto the surface and refrigerate up to 1 day. Scrape off any brown layer.
🧒 With kidsKids can mash the avocado. Leave out the jalapeño for a mild bowl.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.