I think I have only ever met one person who doesn’t like guacamole. Guacamole is already vegan, so yay for us! But this guacamole will please anyone.
As I mention in my vegan taco recipe, I have been to a lot of Mexican restaurants and have had traditional Mexican food cooked for me all my life.
Over the years, I have noticed that a lot of restaurants don’t quite get the right balance of flavors for my preferences. It’s either too salty, too limey, or has little flavor from including other important vegetables.
I hope this smooth and creamy guacamole is well balanced and highlights each beautiful flavor of all of the ingredients! As always, feel free to tweak the recipe to suit your own tastes.
1 medium-sized cutting board; a good chopping knife; a fork; a mix bowl or mocaljete; a serving bowlPrint
Here is the description
2 large hass avocados, soft and ripe
1/2 of a small red onion
1 clove of garlic
1/8 tsp garlic powder
A few small cherry or grape tomatoes
1-2 lime wedges
5-10 sprigs of cilantro
- First, cut all of the vegetables.
- Prepare your avocados
- Place the avocados in the bowl. Using a fork, mash the avocado until it reaches a smooth consistency. It’s ok if it is still a little chunky.
- Toss in one vegetable at a time. In between vegetables, stir to incorporate it into the avocado mix evenly.
- Once all vegetables/fruits are mixed into the avocado evenly, add salt. I would estimate it to be from ⅛ to ¼ tsp of salt. However, I must admit that I pretty much always eyeball it. I definitely like the saltiness in guacamole, and it brings out the flavors of the other ingredients. If you are unsure, always start by under estimating the salt. Mix in a little, taste it, and then decide if you need more. Only add a small amount at a time–it is always better to add a little than to add too much!
- Squeeze 1 lime wedge into the mix.
- Stir vigorously for about 2 minutes.
- Ok, so now here is the moment of truth. You can either just go ahead and eat the guacamole now, it will still be delicious. But the longer it sits and “marinates”, the more the flavor will develop. If you are ok with waiting–maybe your friends aren’t there yet to share this with you–cover the guac and let it rest in the fridge for 30 minutes to an hour. You could also prepare it the day before and leave it in the fridge overnight for extra flavor development.
Ideas and Snack Pairings
Try this guacamole with Juanita’s Tortilla Chips, Tacos, Nachos
Weird guacamole use that I invented as a kid: Guacamole also works really well in a sandwich. It was my favorite after school snack. Spread it on bread in a cheddar cheese and mustard sandwich, with a big slice of tomato. It’s very filling and satisfying!