Guacamole | Revisited

I pretty much stopped making this fully loaded guacamole I used to love. It required too many ingredients to make on the fly at home. Plus I’ve since learned authentic guacamole is much simpler yet doesn’t disappoint on flavor.

I started making a simple fresh version of guacamole with onion, garlic, cilantro and lime. It is really quick to make and doesn’t require too much chopping or pepper buying. It makes a great addition to fish tacos, enchiladas, or just a delicious, filling snack.

My recipe is slightly modified from a SkinnyTaste recipe. Gina is amazing and I love her site, book, and Instagram. #Fangirl.

QUICK GUACAMOLE

2 Medium avocados

2 tbsp Red onion, minced fine

1 Small garlic clove, mashed

2 tbsp. Cilantro, chopped

1 tbsp. Olive oil

Kosher salt

1. Remove pits and skins from two avocados. Place the pulp in a medium bowl. Roughly mash with a fork, not too smooth!

2. Add lime juice, salt, olive oil, cilantro, red onion, garlic and mix. Enjoy immediately.

Make sure your avocados are nice and ripe.

Scoop out the insides of your avocados and use a fork to mash. Mashing this way can be a little messy, so keep a rubber spatula on hand to push the avocado back down into the bowl.

Add lime juice and olive oil and gently blend. Not too hard, you don’t want to make it too smooth. A little chunky texture is preferable. 

Add remaining ingredients and fold in.

If you have some guac left over, or want to make this ahead, make sure to cover tightly with plastic wrap. It’s best to press the plastic wrap down onto the surface of the guac, it keeps the air out (which oxidizes the avocado and browns it). There is nothing wrong with browning besides aesthetics. If you do get some browning, mix it in.