Easy Guacamole with Chunky Tomatoes
This easy guacamole with chunky tomatoes is simple, fresh, and delicious. It’s great as a gluten-free and vegan dip, or an accompaniment to a larger meal.
Ingredients
- 2 large ripe avocados
- Juice of 1 lime
- 1 fresh chilli, deseeded and finely chopped
- Handful of fresh coriander, roughly chopped (optional)
- Salt and pepper, to taste
- 1 large tomato, diced
Instructions
- Cut each avocado in half around the central stone and twist apart to separate the halves. Take the half with the stone and remove this, either with a spoon or by gently tapping into the stone with a knife and twisting it out. Use a spoon to scoop out all the avocado flesh into a bowl.
- To the same bowl, add the lime juice, chopped chilli, chopped coriander (optional), and a pinch each of salt and pepper. Using a fork or whisk, mash the ingredients together for a minute or so until you have the consistency you want. Ripe avocados will make this process a lot easier.
- Next, stir the diced tomatoes into the mix. You can either mash these or leave them whole – I usually go for a bit of both as I find that the water in the tomatoes helps to give the guacamole a light and fluffy texture.
- Taste the guacamole and adjust the seasoning, adding more salt and/or lime juice if necessary. Give it a final mix and serve.
Notes
Avocados: Two large avocados is equivalent to roughly three average-sized avocados (approx. 400 grams in total).
Use ripe avocados: To make sure your avocados are ripe, peel back the small stem or cap at the top. It should come away easily and be green underneath. The avocados should also feel slightly soft when squeezed, be dark green/black, and have small bumps across the skin.
Serving suggestions: Guacamole is great as a dip with tortilla chips, as a sandwich filler, on toast, or in wraps. It's also great as an accompaniment to other meals such as jackfruit & black bean tacos, easy vegan chilli, or sweet potato & black bean chilli.
Variations: Twists on classic guac include finely chopped red onion, minced garlic, roasted peppers, toasted nuts or seeds, corn, black beans, other fresh herbs, chopped leafy greens, and chopped fruit such as pineapple or mango.
Heat: If you want more of a kick, include the chilli seeds or add more chopped chilli.
Fridge: Homemade guacamole won’t last much longer than a couple of days in the fridge. See the methods in the post above to help reduce the risk of discolouration.
Freezer: You can freeze this guacamole in sealed containers or resealable bags for up to six months. Defrost thoroughly in the fridge for 12 to 24 hours before use.
If you liked this recipe, you might also enjoy:
- Easy Pico de Gallo
- Spicy Kidney Bean Dip
- Lemony Butter Bean Dip
- Simple Homemade Hummus
- Easy Vegan Pesto
- Rainbow Slaw with Sesame Ginger Dressing
- Courgette and Carrot Salad
- 4-Ingredient Vegan Parmesan
Nutrition
Calories: 114kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 201mgPotassium: 396mgFiber: 5gSugar: 1gVitamin A: 420IUVitamin C: 22mgCalcium: 8mgIron: 1mg
Nutrition Facts
Easy Guacamole with Chunky Tomatoes
Amount Per Serving
Calories 114
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 201mg9%
Potassium 396mg11%
Carbohydrates 7g2%
Fiber 5g21%
Sugar 1g1%
Protein 2g4%
Vitamin A 420IU8%
Vitamin C 22mg27%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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