This guacamole is salty, citrusy, and adds a pretty pop of green to any meal!
Like any stereotypical millennial, I love avocados in any form. I will pay $9 for avocado toast at brunch and for extra guacamole at Mexican restaurants. They’re just so cute and they add a pretty pop of fresh green to any meal. They’re also so good for you! They’re a regular staple at my house and a frequent star of no-cook dinners.
Abby is the avocado whisperer. She never picks a bad one. I do okay on my own, but picking avocados with the right amount of ripeness can be tricky. Squeeze the outside gently—if it’s hard, it’s underripe. If there’s some give, it’s ripe. If there’s a lot of give, it’s probably too ripe. It takes some practice, but you’ll get the hang of it.
A lot of recipes will tell you that all you need for good guacamole is avocado, salt, and some citrus juice. I disagree. To me, that sounds like what you need for good avocado toast spread, not guacamole. Onion, a little bit of jalapeño, and cilantro really make this taste like guacamole and not just avocado.
This guacamole is salty & citrusy. Put it in tacos, on nachos, on quesadillas. Scoop it up with plain chips. It would be great on chicken or salmon, too. Put it on some toast with a fried egg and hot sauce for a Mexican twist on avocado toast. You’ll notice that the recipe calls for four large avocados but only serves four or five people—in my experience, you can’t really count on much less than one avocado per person, unless you have a lot of other food on the table.
Storing guacamole can be tricky, but I’ve got you. You’ll need to put the leftovers in a bowl or container that very closely fits the amount you have left. Push all the guacamole into an even layer and cover with clingwrap, pushing the clingwrap down into the guacamole to prevent any air from getting in. Do that and your guacamole should be just as green the next day!
gorgeous guacamole
time: 5 minutes
serves 2-3, with leftovers
ingredients
4 large avocados
1 tablespoon lemon juice
1 tablespoon lime juice
½ – 1 tsp salt, to taste
2 tbsp red onion, finely chopped
2 tbsp cup jalapenos, finely chopped
1 tbsp cilantro leaves, finely minced
directions
- Half the avocados and remove the pits. Scoop the avocado out and put it in a bowl. Toss the avocado with lemon juice, lime juice, and salt. Mash until your desired consistency—I like some chunks but not any that are too big. Add the red onion, jalapeno and cilantro and mix. Taste and add more salt, if necessary.
To store: put leftovers in a bowl or Tupperware with a lid. Use cling wrap and cover, pushing the cling wrap down into the guacamole to prevent any air from getting in. Then cover with the lid and store in the fridge. Eat within 3-4 days.
