Creamy, garlicky and very moreish, this Best Ever Guacamole recipe is so easy to make that you’ll find yourself serving it all the time. It regularly makes its way onto my plate with anything that is vaguely Tex-Mex. In fact, it’s so gorgeous that it usually becomes as big a component of my meal as the main game. A big pile of guacamole next to a big pile of Tex-Mex gorgeousness = heaven!
Should my guacamole be smooth or chunky?
That’s a question that only you can answer. I love both! If you want it really smooth then you can always use your food processor but I find a fork usually gives a smooth enough result.
Where’s the tomato?
Lots of guacamoles have diced tomato stirred into them. I prefer it smooth, creamy and unadulterated but feel free to add tomato if you wish. I sometimes top mine with diced tomato or red onion because it looks pretty, but I don’t stir any in.
How many of my 5-a-day is this?
Half an avocado equals one of your 5-a-day so eating just quarter of this recipe gives you one of your 5-a-day!
What can I eat this with?
This guacamole goes brilliantly with my Easy Chicken Fajitas or my Juicy Chicken Enchiladas, but I love this guacamole with almost anything – in a sandwich with sliced mozzarella and tomatoes, alongside some cold roast chicken or as part of my Lunch Box Salad. I also love it as a base on my Mediterranean Toast or served alongside my Roast Veg, Chickpea and Halloumi Bowl. Basically, if you like the sound of it then give it a go.
Best Ever Guacamole
- 2 ripe avocados
- 1 lime (juice of)
- 1 clove garlic (crushed)
- ½ teaspoon salt
- Diced tomato (red onion and lime slices)
- Halve the avocados, scoop out the flesh and remove the pips. Squeeze the lime juice over the avocado. Mash with a fork.
- Stir in the crushed garlic and season to taste.
- Transfer to a bowl and top with diced tomato, red onion or lime slices if you wish.