quick and easy guacamole
Prep time
Total time
Recipe type: Appetizer
  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • ¼ cup cilantro leaves, finely chopped
  • ¾ cup red onion (approx ½ of a red onion), finely chopped
  • 1 teaspoon coarse sea salt, plus more to taste
  1. The trick to making perfect guacamole is using good, ripe avocados. You can check for ripeness by gently pressing the outside of the avocado. If the avocado is hard and there's no give, then the avocado is not ripe yet and will not taste good. If there's a little give, then the avocado is ripe and ready to use. If there is a lot of give, then the avocado may be past its prime and will not be good.
  2. Cut avocados in half lengthwise (around the pit) and give them a twist to pull them apart.
  3. Remove pit by firmly striking it with a chefs knife so it lodges into the pit, then gently give the pit a twist to dislodge it and lift it out. The pit will be slimy, so the best way to remove it from the knife is to grasp it with a paper towel and gently pull if off the knife.
  4. Using a pairing knife, score the avocado crosswise and lengthwise, creating ½-inch cubes. Then using spoon, scoop out the diced flesh from the skin and place it into a bowl.
  5. Add the lime juice, cilantro, red onion and sea salt.
  6. Using a fork, gently mash and toss all of the ingredients together until the guacamole is well blended, but still chunky.
  7. Give the guacamole a taste and add in more salt, lime juice, cilantro or red onion if desired. I always add a touch more sea salt, as we like our salt. You can also spice it up by adding in a bit of diced jalapeƱo pepper, or hot pepper or chili sauce.In the summer, feel free to add a de-seeded and diced heirloom tomato. This is truly a great guacamole base, so feel free to spice it up or add in other ingredients to make it your own.
  8. Top the guacamole with some fresh cilantro leaves and serve immediately with some crunchy tortilla chips.
  9. Got leftovers? Store leftover guacamole in a sealed container in the fridge. It should last for 2 days. If you find that it separates or browns a bit, then just give it a quick stir before serving. It may not look as pretty as day one, but it still tastes great!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2016/03/quick-and-easy-guacamole/