Over the years we have often been somewhat disappointed with Guacamole when eating out. It might have been in a pub on Nachos, or in a restaurant with Fajitas, it could just have been bought over the counter in the supermarket. Eventually it came to a point and we both said enough was enough. We knew what we liked, so we headed into the kitchen and came up with what we think is our perfect Chunky Guacamole. We hope that you love it as much as we do.
What You'll Need
- Avocado - Avocados are a great source of heart healthy mono-saturated fats, and gut friendly fiber. Including them regularly in your diet is also linked to reduced instances of heart disease. Look for Avocados with a darker green skin, that feel soft when gently pressed. You want a very ripe Avocado, aka a very creamy Avocado. But not one so soft that it's bruised. If the avocado is still hard it means it's not quite ripe yet. We also love Avocado in a Mexican Kale Salad.
- Cilantro/Coriander- People tend to either love or hate this, so if you're in the 'hate club' leave it out, it will still be delicious. When chopping Cilantro you can also include the stalks - no need to pick the leaves off. Coriander, like all fresh herbs, is full of Vitamins making it a very healthy and tasty addition to your meals. For instance, a 10g serving of Cilantro contains nearly 40% of your recommended daily Vitamin K intake.
- Garlic - The health benefits of Garlic are not to be understated. Not only does this wonderful ingredient taste amazing, it smells fantastic and it has many potent medicinal properties. In one large, 12-week study, it was found that a daily garlic supplement reduced the number of colds by 63% compared to a placebo. On top of that, the average length of cold symptoms was reduced by 70%, from 5 days in the placebo group, compared to just 1.5 days in the garlic group.
- Lime Juice - A common ingredient in Mexican cuisine. This gives the Guacamole a citrus hit which really compliments the other flavours. It also helps to preserve your Avocado. Lime Juice contains a lot of antioxidants which stops it from oxidizing (turning brown).
- Red Onion - Red onion is sweeter and not as strong as white onion. It's used in Guacamole for it's complimentary flavour profile to the other ingredients, and also for the slight crunch it gives, and it's colour (think 'eat the rainbow'). If you don't enjoy the taste of red onion you can swap it for scallions (UK - spring onions).
- Tomatoes - We use either Cherry or Baby Plum Tomatoes to make our Guacamole. They add a slight sweetness which balances very well with the acidity of the lime juice.
- Bowl (glass/plastic/ceramic)
- Sharp Knife
How to Make
- Crush the Garlic and finely chop the Onion and Coriander.
- Dice the Avocados in to approximately 1-2 cm chunks.
- Then cut your cherry or baby plum tomatoes in to 8th's.
- Add all the prepared ingredients to a bowl.
- Top with the Lime Juice, Salt and Pepper, then stir it all together.
When mixing the Guacamole the chunks of Avocado will break down. This means that you can adjust the consistency of the Guacamole to your personal preference. We like it fairly chunky, some people prefer a more mashed consistency. In order to increase the volume of mashed avocado just stir together the ingredients slightly more vigorously when mixing.
It will keep in the fridge for 2-3 days. Due to how quickly Avocado can brown, be sure to keep it in an airtight container. An extra little squeeze of lime juice before putting in the fridge will help it keep for longer. This is because the acid in the lime juice acts as a natural preserver and stops the avocado from oxidizing (browning).
Serving Suggestions and Variations
This chunky Guacamole is delicious in any situation that just needs that Cheeky little Avocado hit. It's great on Nachos, Incredible as a dip with Tortillas or Chips and absolutely out of this world with Burritos or in our Vegan Mushroom Fajitas.
If kept in an airtight container this Guacamole will keep for 2-3 days in the fridge.
Avocado is a fruit that doesn't typically freeze well unless blended with other ingredients in an ice cream or similar. For this reason we would not recommend freezing this Guacamole.
If you're in the USA then Fresh Coriander is more commonly known as Cilantro.
Other Side dishes to try
Here are a few more of our Delicious Side Dishes that you might like to try.
- Bowl (glass/plastic/ceramic)
- Sharp Knife
- 3 Small Avocados or 2 large
- 1 Small Onion
- 1 Clove Garlic
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Good Handful Cilantro (Coriander)
- 6 Cherry or Baby Plum Tomatoes
- 1 Lime (The juice of)
- Dice the Avocados into about 1cm pieces.3 Small Avocados
- Finely dice the Red Onion.1 Small Onion
- Crush the Garlic.1 Clove Garlic
- Cut the Tomato in to quarters and then cut the quarters in half (so you get eight pieces out of each tomato).6 Cherry or Baby Plum Tomatoes
- Chop the Cilantro.Good Handful Cilantro
- Put all of the prepared ingredients in a bowl, add the Salt, Pepper and juice of the Lime, then stir together until well mixed and the desired consistency. The Avocado will start breaking down due to how creamy it is, this helps to combine all the ingredients together. The more you stir it, the smaller the chunks of Avocado will become.½ teaspoon Salt, ½ teaspoon Pepper, 1 Lime