skip to Main Content
Guacamole

Guacamole

Ahh, there’s nothing like homemade guacamole! And this recipe rocks, especially if you serve it with homemade tortilla chips.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
150 0mg 3g 10g
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Ingredients
  • 3 avocados (peeled and pitted)
  • 2 Roma tomatoes (chopped)
  • 1/4 C red onion (diced)
  • 1/4 C cilantro (fresh) (chopped)
  • 2 green onions (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 jalapeno pepper (minced)
  • 1/2 tsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Ingredients
  • 3 avocados (peeled and pitted)
  • 2 Roma tomatoes (chopped)
  • 1/4 C red onion (diced)
  • 1/4 C cilantro (fresh) (chopped)
  • 2 green onions (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 jalapeno pepper (minced)
  • 1/2 tsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
150 0mg 3g 10g
Recipe Chef Pamela Kurp
Instructions
  1. In a medium bowl, use a fork to mash the avocados to the desired consistency.
    In a medium bowl, use a fork to mash the avocados to the desired consistency.
  2. Add the remaining ingredients and mix until combined.
    Add the remaining ingredients and mix until combined.
Recipe Notes

Cover and refrigerate for up to four days.

Hint: If you store the guacamole with an avocado pit sitting in the middle of the dip, this will prevent or at least delay the dip from turning brown.

Mainly Vegan Chef's video

© Mainly Vegan LLC
Back To Top