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Guacamole Le Blanc from Le Blanc Spa Resort, Cancun, Mexico


Guacamole Le Blanc

Chef Marco Antonio Cázares has discovered that by adding brunoise zucchini to the guacamole, it prevents oxidation and doesn’t change the taste of the dish!

Click here to get more recipesfor your Cinco de Mayo celebration!


  • 2 ripe avocados
  • 1/2 ripe chopped tomato without seeds
  • Green zucchini
  • Olive oil
  • A dash of freshly grated black pepper
  • 1 Tablespoon lemon juice (Mexican lemon is green)
  • 1/2 red onion, minced (about 1/2 cup)
  • 1 -2 serrano chiles, stems and seeds removed, minced
  • 2 Tablespoons fresh finely chopped cilantro
  • 1/2 Teaspoon salt
  • Green Serrano chili


Cut avocados in half and remove seed. Extract avocado pulp from the peel, put in a mixing bowl. Mash the avocado pulp using a fork, then add the chopped onion, cilantro, lemon, salt and pepper. Mix all together well. Use a half of green serrano chili to start, and then go to your desired degree of spiciness. Chop the tomato, and add to the guacamole and mix together.