Guacamole Clásico

Creamy, fiber-rich avocado dip brightened with lime and cilantro for a heart-healthy, nutrient-dense Mexican staple.

Ingredients

• 2 large ripe avocados
• 1 small tomato, finely diced (about 3/4 cup)
• 1/4 small white onion, very finely diced (about 1/4 cup)
• 1 small jalapeño or serrano, minced (seeds removed for milder heat)
• 2 tbsp chopped fresh cilantro
• 1 lime, juiced (about 2 tbsp), plus more to taste
• 1/2 tsp kosher salt, plus more to taste
• Black pepper, to taste (optional)
• 1–2 tbsp water, as needed (to loosen, optional)

Method

• 1

  Step 1: Prep the mix-ins

  Dice the tomato, onion, and chile very small so the guacamole stays creamy rather than chunky. Chop cilantro. Juice the lime.

• 2

  Step 2: Mash the avocados

  Scoop avocado flesh into a bowl. Mash with a fork until mostly smooth with some small chunks left (authentic texture). Stop before it turns completely puréed.

• 3

  Step 3: Season and brighten

  Stir in lime juice and salt first. Taste now: it should already pop and taste “alive” before adding the other ingredients.

• 4

  Step 4: Fold in the aromatics

  Add onion, chile, tomato, and cilantro. Gently fold until evenly mixed. If it feels too thick, add 1 tbsp water at a time until scoopable and creamy.

• 5

  Step 5: Final taste test

  Adjust with more salt and/or lime. Serve immediately for the freshest flavor.

Tips

• **Ripeness cue:** Perfect avocados yield to gentle pressure but aren’t squishy; if very soft, mash gently to avoid a watery guac.
• **Keep it healthier:** Go heavy on tomato and cilantro for extra vitamin C and antioxidants; keep added oil out (traditional guac doesn’t need it).
• **Prevent browning (best method):** Press plastic wrap directly onto the surface (no air gaps) and refrigerate up to 24 hours. A little extra lime helps too.
• **How to serve:** With raw veggie sticks, baked corn tortilla chips, or spooned onto tacos, grilled chicken, or bowls for healthy fats and fiber.

Nutrition (per serving, estimate)