I don't consider guacamole to be guacamole unless it is creamy and chunky. Otherwise it's just a glorified avocado paste! BLEHG!
This recipe is simple and is a great source of healthy cholesterol (HDL), potassium, fiber, and tons more nutrients. Avocados really are a miracle fruit.
This recipe generates enough guacamole for 1-2 people (see Note 2). Double or triple the ingredients for a larger batch.
(Be sure to read the two important notes if you are new to working with avocados)
Note 1: You need to be comfortable slicing an avocado open. The MOST IMPORTANT step to this is making sure the fruit is ripe enough. Attempting to cut an avocado when it isn't ripe is one of the most common mistakes that newbies make, and you'll risk knife slippage and injury!
How do you tell if the avocado is ripe? Well, if you squeeze your avocado and it feels hard with no give, you need to wait a few more days. It will be next to impossible to cut it open and peel. And, even if you manage that, the fruit will not have good flavor or texture at all.
You want your avocado to have elasticity when you squeeze it. You should feel it give in your hands, but bounce back when pressure is released. Kind of like pushing down on memory foam.
If the avocado feels as if it is going to cave in when you apply the slightest amount of pressure, the fruit is overly ripe to the point of rotting and should not be used.
Most avocados in the stores are not immediately ready to be prepared, and need to be allowed to ripen for a few days. Therefore, it's important to plan ahead if you are intending to use an avocado in a meal.
Note 2: Do not prepare guacamole with the intention of saving it for days. Avocados turn really fast once unpeeled, so you want to finish it the same day or next day. A good way to preserve the avocado is the save the pit and place it in your leftovers.
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Total Time: 10 Minutes
Special Equipment
Potato Masher (or substitute with a fork)
Ingredients (US Standard)
1 Ripe Avocado, medium
1/2 of a Roma Tomato, chopped
1/8 cup Fresh Cilantro, chopped, or more (to taste)
1 1/2 tsp Lime Juice, or more (to taste)
1/2 tsp Chicken or Vegetable Bouillon powder, (or sub with salt)
Ingredients (Metric)*
1 Ripe Avocado, medium
1/2 of a Roma Tomato, chopped
0.7g Fresh Cilantro, chopped, or more (to taste)
7.5 mL Lime Juice, or more (to taste)
2g Chicken or Vegetable Bouillon powder, (or sub with salt)
*All metric units are converted and should be considered more or less.
Method
Open the avocado by slicing across the middle. Press knife all the way in until it reaches the pit, then turn the avocado until the entire diameter has been cut through. Pull both halves apart.
Use spoon to scoop avocado out of shell, into a small bowl. Save the pit in case of leftovers.
Add the lime juice and chicken bouillon.
Mash avocado with potato masher or fork, until it is a fine paste and well combined with the juice and bouillon.
Add chopped cilantro and tomato. Stir well with spoon. Serve immediately.
In event of leftovers, place the reserved pit in the guacamole and cover with saran wrap. Eat within next day.
Nutritional Data
Total Yield: About 1 cup
Calories: 335 | Protein: 4 | Carbs: 19 | Fiber: 13 | Fats: 29
Serving: 1/2 of yield
Calories: 167.5 | Protein: 2 | Carbs: 9.5 | Fiber: 6.5 | Fats: 14.5
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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