El Greatest Guacamole Recipe

El Greatest Guacamole Recipe
Staff Writer
Lauren Topor

flickr Lauren Topor

Nancy Zaslavsky serves this chunky guacamole recipe with one or two table salsas, so she tries to avoid putting the salsa ingredients in the guacamole so that the avocado taste is front and center. — Yasmin Fahr

6
Servings
38
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 ripe, soft (not mushy) Hass avocados
  • 2 limes, preferably Mexican/key lime
  • 1/2 Cup minced white onion
  • 1/4 Cup coarsely chopped cilantro leaves
  • 1/4 Teaspoon sea or kosher salt
  • 1/4 Cup bright red pomegranate seeds, if available

Directions

Cut an avocado all around, vertically, through the skin and fruit to the pit. Pick up the half with the pit. With attitude, hit the pit with the knife’s blade until the blade sticks in the pit. Wiggle the blade and the pit will come free. Using a towel, remove and discard pit. Scoop out the avocado from both halves into a bowl. Continue with the others.

Squeeze the limes over the avocado. Stir in the onion, cilantro, and salt. Keep the guacamole lumpy — do not mash to a purée!

Sprinkle with pomegranate seeds for a stellar presentation. Serve immediately with table salsa. 

Nutritional Facts

Sugar
1g
1%
Cholesterol
4mg
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
3µg
5%
Sodium, Na
76mg
5%
Water
24g
1%

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.