About this recipe
I am not a big fan of avocados. Unless! You guessed it. I love guacamole. It’s the perfect healthy dip and a wonderful source of Omega-3 fatty acids. I love to eat it with Tortilla Chips or Sweet Potatoes and Mushrooms.
In theory, you can store guacamole overnight in an air-tight container as long as you keep the pit and press it into the avocado. However, it often still goes brown so now I just make one portion and eat it all. That’s why the recipe is also just for one portion. Feel free make much more to share.
Guacamole
Ingredients
- 1 ripe avocado
- 1 garlic clove
- 1/4 small red onion (or 1/2 tsp onion powder)
- 1/2 tsp chilli flakes
- 1 tsp lemon or lime juice
- salt and pepper
Instructions
- Cut the avocado in half and scoop out the flesh with a spoon. Keep the avocado pit! Mash the avocado with a fork until it is as smooth as you like it.
- Peel the garlic clove and cut it into small pieces (or use a garlic press). Add it to the avocado mash.
- Peel and chop 1/4 of a red onion and add it to the avocado.
- Add the chilli flakes, lemon juice and some salt and pepper. Mix it. Then taste it and add more if necessary.
- Smooth out your guacamole and press the avocado pit back into the mix, as deep as you can. Cover up the container or bowl so that it is air-tight and leave it in the fridge for an hour. Enjoy!
Variations
Tomato
Some people like to add tomatoes to the guacamole. I used to do this too but I became lazy. If you want to add tomatoes, use one cherry tomato for this recipe. Cut it into small pieces and just mix it in.
Spices
I have tried different spices. Paprika powder also works well with guacamole. You can add more chilli and cayenne pepper for a spicier result. Add it gradually and always taste first before you add more.
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