Restaurant-style guacamole

July 04, 2014

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If I had my way, I’d eat guacamole every day. With a big bag of salty, lime-drizzled chips. While laying on a beach with a tropical drink next to me. It’s certainly one of the better dips, with creamy, flesh avocados taking the lead. A simple, flavorful guac doesn’t need much: just a quick drizzle of lime, some red onion and a little cilantro are more than enough.



• 1 ripe avocado
• juice of 1 lime
• ½ small red onion, diced finely
• 1 Tbsp. cilantro, diced
•salt to taste

• Slice the avocado in half. Place the blade of your knife into the pit and press, then twist, removing the pit. Slice the avocado flesh long ways then side ways to create scores.
• Twist the avocado halves inside out to release the scores into a bowl. Use a fork and smush the avocado pieces until the reach the consistency you want.
• Stir the red onion and cilantro into the avocado. Sprinkle the lime juice and salt on top and stir to combine.



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