If there’s one dish I love, it’s guacamole! Although it’s most often thought of as a dip for tortilla chips, I actually use guacamole for much more than that — a baked potato topper, as a dip for fresh veggies or just spread on a sandwich. This guacamole dip is great on chicken and can be used in the same way as salsa.
Enjoy!
Ingredients:
- 1 medium tomato (ripe)
- 2 ripe avocados
- 1 small red onion, minced
- 1 cup cilantro leaves, roughly chopped
- 1 tbsp. freshly squeezed lime juice
- 1/4 tsp. sea salt
- Dash of pepper (if desired)
Directions:
- Cut the tomato in half. Take each half and squeeze out as much of the seeds and juice as possible. Cut the remaining flesh into small chunks and set aside.
- Scoop the flesh out of the avocados and place in a medium sized bowl. Roughly mash the avocado flesh with a fork. Leave some chunks, if desired. Stir in the tomato, onion, cilantro, lime juice, salt and pepper.
- Serve immediately.
Nutritional Info:
Makes 4 servings.
Per serving:
Calories: 178.5 | Fat: 13.5 g | Cholesterol: 0 mg | Sodium: 26.3 mg | Potassium 538.8 mg | Carbs: 14.7 g | Protein: 2.2 g
LOVE this recipe, have made it twice already. However, 1 tsp. of salt seems excessive… I only used about 1/4 tsp and I like salty food.
Hi Lisa,
Glad you liked it! Yup, you’re right, it is a little salty. Sea salt has a stronger flavor than regular salt, so 1/4 tsp. would probably be just about right. I’ll edit the recipe. Thanks!
Yummy! I love my guac. I just made some with edamame and it was really good too!
To me, guacamole isn’t complete without some freshly minced garlic, too.
Ohhhh, Matthew, I never even thought of that…yum! How much do you guess would be just enough for this recipe?
I love garlic, and typically use at least one decent sized clove per avocado when I make guacamole.