Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


"Tableside" Guacamole

Friday, July 12, 2019
Total time
10 minutes
Preparation time
10 minutes

Delicious guacamole recipe, made with fresh avocados, lime, and veggies. Serve with extra limes and cilantro on the side, with plenty of tortilla chips!

or3 medium ripe avocados, peeled and seeded
or1 cup finely chopped red onion
or1 finely chopped jalapeno (with seeds if you want the extra heat)
orJuice from two limes, freshly squeezed (about 4 tablespoons)
or1/4 cup chopped cilantro (leaves and stems)
or3/4 teaspoon Kosher salt
In a medium bowl, smash the avocado with a fork or a potato masher.
Add the remaining ingredients to the mashed avocado. Stir to combine. Extra lime juice can be squeezed over top to help prevent oxidation (browning). Serve immediately.
Notes; An avocado is ripe when you can give it a gentle squeeze without resistance. The skin will darken from dark green to very dark green/black. To clean, run a knife around the outside. Twist the two halves apart. Gently squeeze the side with the pit to help it pop out. Discard in the compost (or plant!). If the jalapeno is hot, you can remove the seeds and pith (white parts inside) to help tone down the heat. Please use gloves when cutting hot peppers, or your might get a surprise later; the oil can stay on your skin even after washing.
Nutritional information
Per 100 gPer portion (68 g)% DRI
Energy114 kcal77 kcal4 %
Fat9 g6 g10 %
Fatty acids, total saturated1 g1 g4 %
Cholesterol0 mg0 mg0 %
Sodium263 mg179 mg7 %
Carbohydrate9 g6 g2 %
Sugars1 g1 gremove
Fiber5 g3 g13 %
Protein2 g1 gremove