Guacamole is thought to have originated in Aztec, Mexico, evolving from whatever was available locally. Most people I know adore the rich, fatty, creaminess of avocado and feel delighted to see it show up at meal times.

Avocados are laden with health benefits, so it is no wonder that they rank at the top of every discerning health seekers menu. I’ve written a whole article about the health benefits of avocados along with tips on selecting and ripening these delicious fatty fruits here: All about Avocados – Health Benefits and Tips.

How to cube your avocado?

How to select a good avocado?

Guacamole comes in many different variations. Some are more fatty and some are watery. If in doubt, a Hass avocado is a good bet.

Before we get to the avocado recipes, here are some tips on choosing a good avocado:

1. Your avocado should feel heavy-ish in weight.
2. Avoid ones that looked bruised with signs of decay or loose skin.
3. Little minor blemishes or scuffs that come from being on the tree are natural and fine.
4. If it’s not ripe then it will feel solid and won’t ‘give’ to your fingers when you press it – but if you buy from a reliable source then it should ripen within a few days at home at room temperature.
5. A ripe or semi-ripe avocado is essential for a divine avocado experience. You know it is ripe when it yields softly to gentle pressure on its skin. You can usually buy them in the store either ripe or unripe (sometimes you don’t get the choice).

The limit is your imagination as long as you use good quality ingredients and a ripe avocado!

Here is one of my favourite guacamole creations…

Ingredients

• 1 ripe avocado
• 1 lime or lemon
• Small handful of coriander/cilantro leaves
• ¼ small red onion
• ¼ teaspoon sea salt (or to taste)
• pinch black pepper/ground chilli/coriander (optional)
• Several cherry tomatoes

How to make it

1. Dice or scoop out your avocado (for tips on opening and slicing avocado see my avocado page here: ‘All about Avocado‘).
2. Juice lemon and add to the avocado in a bowl.
3. Add salt and pepper and mash through avocado with a fork.
4. Quarter your cherry tomatoes and finely chop onion with a sharp knife.
5. Roughly chop (or tear) coriander/cilantro leaves (I include the stalks too – seems a waste not to).
6. Mix all remaining ingredients into bowl with fork until you reach your desired consistency. Some people do prefer to blend to a smooth spread with a blender. I prefer a rustic, mashed, chunky dip.
7. Enjoy with salad, in a wrap, in a sandwich, with baked potatoes, on crackers or gluten-free rice cakes. It’s pretty versatile.

Alternative

For a delicious alternative substitute coriander leaves for basil.

Pin your perfect guacamole recipe for later…