American 0 min

Loaded Guacamole

Name: Loaded Guacamole
Yield: 2 servings
Cuisine: American
Ingredients: 4 ripe Hass avocados; 2 tablespoons fresh lime juice; ½ teaspoon coarse salt; ½ teaspoon cumin; 1 jalapeño, seeded and minced; ¼ cup red onion, finely diced; 2 Roma tomatoes, seeded and finely diced; ⅓ cup fresh cilantro, chopped; 1 clove garlic, finely minced or grated; ½ teaspoon smoked paprika; Pinch of cayenne; Tortilla chips for serving

veganhealthygluten-freequick

Ingredientsfor 2

180

Cal

Protein

12g

Carbs

16g

Fat

14 ripe Hass avocados
22 tablespoons fresh lime juice
3½ teaspoon coarse salt
4½ teaspoon cumin
51 jalapeño, seeded and minced
6¼ cup red onion, finely diced
72 Roma tomatoes, seeded and finely diced
8⅓ cup fresh cilantro, chopped
91 clove garlic, finely minced or grated
10½ teaspoon smoked paprika
11Pinch of cayenne
12Tortilla chips for serving

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Instructions

1
Halve and pit avocados. Scoop flesh into a wide bowl. Immediately add lime juice and salt — the acid prevents browning. Mash with a fork or potato masher to desired consistency: some people prefer chunky, others smooth. For restaurant-style guacamole, leave about 50% chunky.
2
Add jalapeño, red onion, tomatoes, cilantro, garlic, cumin, paprika, and cayenne. Fold in gently — you want distinct pieces of tomato and onion visible, not a fully blended mixture. Taste carefully: guacamole almost always needs more salt and lime than you expect.
3
Press plastic wrap directly onto the surface of the guacamole to prevent oxidation. Serve immediately or within 2 hours. Do not refrigerate for more than 4 hours — the quality degrades significantly.