Equipment
Medium mixing bowl
Fork or potato masher
Chef's knife
Cutting board
Ingredients
4 servings
Base
- 3 hass avocados, ripe
- 15 ml lime juice, freshly squeezed
- 10 g fresh coriander, finely chopped
- 1 jalapeño pepper, finely diced
- 30 g red onion, finely diced
- 3 g sea salt
Nutrition (per serving)
96
Calories
2g
Protein
7g
Carbs
8g
Fat
5g
Fiber
2g
Sugar
294mg
Sodium
Method
01
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2m
02
Pour the freshly squeezed lime juice directly over the avocado flesh to help prevent browning.
03
Using a fork or potato masher, gently crush the avocado and lime juice together until you reach your desired consistency, leaving some chunks for texture.
2mLook for: mostly mashed but with visible chunks of avocado remaining
04
Add the diced jalapeño, chopped coriander, red onion, and sea salt to the bowl. Fold the ingredients together gently until evenly distributed.
1m
05
Taste the guacamole and adjust the seasoning with more sea salt or lime juice if needed. Serve immediately.
Chef's Notes
- Always use Hass avocados for the best creamy texture and rich flavor. They should yield slightly to gentle pressure at the stem.
- Adding the lime juice immediately over the scooped avocado helps prevent oxidation while you prepare the other ingredients.
- Rolling the lime firmly on the counter before cutting helps break the internal cell walls, yielding significantly more juice.
- For the best texture, avoid over-mashing. Authentic guacamole should have distinct, creamy chunks of avocado rather than a smooth, pureed consistency.
Storage
Refrigerator: 1 day — Press plastic wrap directly against the surface of the guacamole to prevent oxidation.
