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Quick Guacamole

Fruit
  • Prep Time: 10 min.
  • Cook Time: -
  • Serves: 8
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (80 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 3 avocados, diced
  2. 1 cup Fresh Tomato Salsa or prepared salsa
  3. 1 tablespoon lemon juice
  4. 1/4 teaspoon salt

Nutrition Info

Per Serving

  • Calories: 130 kcal
  • |
  • Carbohydrates: 7 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 11 g
  • |
  • Protein: 1 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice and salt; stir to combine.

Yield: 8 servings

3. Still Hungry?

Use a cup of the Fresh Tomato Salsa to make this easy guacamole. Mash a few avocados, stir in lemon juice and you're done! Guacamole will turn brown if allowed to sit and is best made shortly before serving.

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27 reviews

Most Helpful Reviews

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  • Quick and easy guacamole recipe!

    April M - August 9, 2007 01:35:53 PM PST
    Simple tip for preventing browning of guacamole: save one avocado pit and place in the center of the guacamole after preparation. This will help slow down the browning of the avocados.

    11 of 12 found this review helpful.

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  • Agree

    PEEJ - January 31, 2008 06:21:42 AM PST
    I agree with rickflashmem that lime juice works much better with Guacamole than lemon juice does.

    I also put in finely chopped red onion and a spoonfull of sour cream.

    5 of 5 found this review helpful.

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  • Guac without cilantro? Ewww

    thehotapplespider - April 14, 2008 02:32:31 PM PST
    Try this instead. 2 Avocados mashed, but left sorta chunky. 1 Giant handful of fresh cilantro coarsely chopped. 1/4 cup chopped red onion. A splash of either lime juice or, I always liked a bit of orange juice. Fresh cracked black pepper and salt, to taste. Guacamole shouldn't taste like salsa, it should taste like avocados and cilantro. Most mexican restaurants worth their weight in salt rimmed glasses will use only these two ingredients for their Guac.
    If this is too mild for you, try adding some chili powder, preferably Ancho chili pepper. If it starts to brown, stirring usually greens it back up. Enjoy!

    8 of 12 found this review helpful.

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  • Plus it!

    Boiiinng - April 14, 2008 01:41:59 PM PST
    Add crushed garlic cloves for an especially tasty mix.

    Also, the whole pit stops browning thing has no basis in fact. It's an old hoax. It may make the dish look cool, but it doesn't do anything. As soon as avocado hits oxygen, it will start browning, that's why its shell is so hard. Just keep it in gladware and it should last a couple of days if it has to.

    And freshly squeezed lime juice is much better than lemon. Lemon juice makes it worse. I don't know why people keep using that.

    5 of 6 found this review helpful.

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  • My Guac

    Lynn O - April 14, 2008 03:15:27 PM PST
    I am with the majority here: chunky fresh avocado, a little salsa, lime juice, sale and cilantro. It is not complete w/o cilantro! Sadly my hubby (the woose) doesn't like cilantro, so I make his in a separate bowl.

    2 of 3 found this review helpful.

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