As a thank you for reading yesterday’s ‘bumper post’ (i.e. tediously long) on Black Bean Quinoa Chili, today I give you the much shorter companion post of Simple Guacamole. This stripped-back version of the popular dip is the perfect foil for a more complex dish like chili. And a must-have for parties and Super Bowl gatherings. But guacamole is superb with – and indeed in – so many other foods. Because guacamole really needs no introduction I will just let this easy and healthy recipe speak for itself.
The only secret to a good guacamole is to use perfectly ripe avocados, a little salt and a squeeze of fresh lime or lemon. After that, it is down to personal taste. Below the recipe I give add-in suggestions, ideas for how to use guacamole, and hints on how to know when an avocado is ripe.
How do you like your guac?
Because you aren’t going to be making pretty slices with the avocado, the easiest way of removing the stone is to squeeze the avocado, then slice it in half lengthways – the stone loosens with the initial pressure. Remove the stone (tip of knife/spoon/fingers) and scoop out the flesh with a spoon into a bowl. Immediately squeeze in the lime or lemon juice and crumble in the salt.
Mash well with a fork or a pastry cutter (shown). Most people like their guacamole at least a little chunky so don’t be too enthusiastic with the mashing. Serve immediately, or cover with cling film/food wrap so that it is touching the surface – this helps prevent oxidation/browning.
We find guacamole – and avocados generally – are best at room temperature and used within one or two days. This isn’t a food for keeping. But then again, why would you?
mix with hard egg yolk for devilled eggs, or with chopped egg for a no-mayo egg salad.
Here is a short video to help you decide if your avocado is ripe.
In addition, it is good to look at the little stem knob – flick it off and if it is yellow-green underneath it is ripe, if it is brown – give it a miss as it is already gone over. If you can’t flick it off (i.e. you have to twist it) it will usually need another day or two. Keep ripe avocados in the refrigerator until you use them. To ripen avocados (or at least try to – some never will), pop into a paper bag with another fruit. Or for a slower ripening, just set the under-ripe avocado on top of a bowl of fruit. See this link to ripening avocados for further options and explanations – and a tip NOT to try.
New Link! (May 2014) – Apparently you can freeze avocados! Mash ’em up with some lemon and freeze. There’s more to it than that, so visit this post on hustle + glow for more details or other freezable ideas.
Gosh I love guacamole. I’ve tried to make it lately bit the avocados have been bad here. Can’t wait till it gets warmer. Great recipe!
Right now they are too mushy. I’ve opened some up and they are brown inside. I live on the west coast, so they should be prefect here shortly!
It sounds like wherever you are buying them from is getting them out in the store in too ripe a state. Maybe another shop might be better? Or, as you say, waiting a little. That’s weird because the ones we are getting are wonderful. I think they are Spanish though.
Your recipe looks and sounds incredible, and I love all your ideas for using guacamole!
I love your tip about judging the ripeness of an avocado. I didn’t know that, and I’ve had countless disappointments of over ripe or brick hard fruit…which of course is then useless and has to be thrown away. I will be flicking that little nobble from now on!
Oh and did I mention how much I love guacamole….and avocado….so yet another hit post for me!!
I know you like avocados – I’ve seen your salads at work, remember? Look out for a rather unusual way with guacamole coming soon! As for the tips, I hope they transform your avocado selection in the future – so frustrating to get stuff that never ripens!
Avocado is one of my favourite health foods – much more versatile than people imagine. Great recipe for Guacamole from Food to Glow – you might also like to try baked avocados stuffed with fresh salmon and a little parmesan cheese.
Definitely craving guacamole now! Adding it to my Super Bowl recipe list!
Wow, thanks Laura! Can you let us know what else is on your menu? Are you more about the food, the game or the commercials?
So far, it’s chili, guacamole, homemade corn chips and football-shaped cookies with a huge salad! I’m all about the football – but I like the food and commercials too, of course!
Sounds like my kind of party menu! I bet homemade tortillas are the perfect scoop for your chili. I don’t think we would have any football-shaped cookie cutters though ;-)Wishing you a fun party, with just the right amount of leftovers!
Great tips and recipe, Thanks!
Lovely looking guac! Thanks for the tips too!
I love guac so much it should be illegal. lol Great recipe!
Thanks goodness it isn’t. I would be a lifer!
How good are avocados, they lend themselves to so many flavours. A real superfood that I could happily eat every day. I normally just add lemon, chill & salt but really love avocado vinaigrette although that adds up to a lot of calories so reserved as a treat!
I love anything avocado, and vinaigrette is fab. I also do a kind of Caesar dressing with it too. Probably only slightly lower calorie than an original Caesar. But healthy fats at least 😉 And chill is my own add in for myself with guac. That’s why I like to make it plain-ish – to customise. Thanks for commenting Laura.
Whoo Hoo! How to choose an avocado we always have such a hard time with this!
recipes. The last avocadoes were over-ripe but we’ll try again. Keep on with the good work.
Your guacamole looks super creamy and soft, thank you for the advice on choosing the best avocado! They always look the same to me at the supermarket, now I know – all of them far from being ripe!
Thanks for your tips! I discovered guacamole just a couple of years ago, and it was love at first sight. Until now, I only had it with tortilla chips or as an ingredient of burritos, and I was just looking for other ways to eat it. I will definitely try out a few of the alternatives you gave here, and in your post about the Mexican barbecued platter, which looks delicious!
Also very useful advice on how to choose and treat avocados, I opened many of them only to find it was too late!