Today I am showing you how to make guacamole. This classic guacamole is packed with veggies, and it is a delicious appetizer or snack.
Oh, avocados! How I love you so! I love avocados smashed up on toast with a little sea salt and black pepper. Or on an egg sandwich. Or on a turkey sandwich. Or in sushi. Or by themselves with just a little S&P!
But when you learn how to make guacamole, it may just become your favorite avocado dish. It certainly is mine!
Avocados are full of fat, so those of us watching our weight should watch our portions, which can be a challenge. But it is very nutritious healthy fat!
Many people lighten up their guacamole by adding smashed peas, or by stirring in sour cream or Greek yogurt. Not me! I just cannot get on board with these methods. What can I say?! I am a guacamole purist! So my recipe adds a ton of veggies to bulk up the serving size. You get TONS of flavor in a bite, and you can eat more. Just look at all those beautiful, colorful VEGGIES!
Tools Used to Make This Recipe
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How to Make Guacamole
How to make guacamole: This classic guacamole is packed with veggies, and it is a delicious appetizer or snack.
- 3 roma tomatoes
- 2 jalapeno peppers de-seeded
- 1/4 large red onion
- 1/4 cup cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon salt
- juice of 1 lime
- 3 ripe avocados
Dice the tomatoes, peppers, onion and cilantro and set aside.
Slice open the avocados, and remove the seeds; spoon out the avocado flesh into a medium mixing bowl.
Add the salt, lime juice and cumin, and mash with a fork or potato masher. I like to leave my avocados slightly chunky.
Fold in the veggies.
Taste test a bite (<- it's a tough job, but somebody's got to do it!). Add more salt, if desired.
Nutritional information was calculated using a recipe nutrition label generator.
Each serving is approximately 3 PointsPlus on Weight Watchers.
I hope you enjoy this recipe! Pin it if it looks good to you.