Meal Prep · Mexican
Guacamole
Creamy, fresh, and zesty – the ultimate Mexican avocado dip!
Ingredients
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Step-by-step- Cut avocados in half, remove pits, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork or potato masher to your desired consistency, leaving some chunks for texture if preferred.
- Add the diced red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, diced tomato (if using), sea salt, and black pepper to the bowl.
- Gently fold all ingredients together until well combined. Taste and adjust seasoning, lime juice, or spice level as needed.
- Serve immediately with tortilla chips, as a topping for tacos, burritos, or alongside your favorite Mexican dishes.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Fiber | 10 g |
| Sugar | 1 g |
| Protein | 3 g |
| Sodium | 300 mg |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
To prevent browning, press plastic wrap directly onto the surface of the guacamole to eliminate air exposure. Store in an airtight container in the refrigerator.
Freezer Not recommended
Freezing significantly alters the texture and flavor of guacamole, making it watery and mushy upon thawing. Best enjoyed fresh.
Reheat Not applicable
Guacamole is a cold dip and should not be reheated. It is best served chilled or at room temperature.
Chef’s Corner
- Always use perfectly ripe avocados: they should yield slightly to gentle pressure without being mushy. This is key for creamy guacamole.
- To help prevent browning during storage, you can leave an avocado pit in the bowl with the guacamole, in addition to using plastic wrap pressed directly on the surface.
- Adjust the amount of jalapeño and lime juice to your personal preference for spice and tang. For less heat, remove all seeds and membranes from the jalapeño.
- For an extra layer of flavor, consider adding a pinch of ground cumin or a dash of your favorite hot sauce.
