Fresh Chunky Guacamole
Inspired by techniques from Serious Eats and America's Test Kitchen.
A fresh, chunky guacamole built on properly ripe avocado, bright lime juice and a handful of simple aromatics. Ready in minutes and best served the moment it's made.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Check the avocados are ripe. Press gently near the stem end of each avocado — ripe ones yield slightly, and the small stem cap flicks off easily to reveal green underneath (brown underneath means it's overripe). If yours are still hard, leave them at room temperature in a paper bag for 2-4 days to ripen.
- 2
Rinse the onion. Next, tip the finely chopped onion into a sieve and rinse briefly under cold running water, then drain well. This washes away the sharp, sulphurous bite of raw onion while keeping its crunch intact.
- 3
Mash the aromatics. In the serving bowl, mash the rinsed onion, chilli, half the coriander and the salt together with a fork for about 30 seconds until they form a rough paste. Breaking down the aromatics first spreads their flavour evenly through the finished guacamole rather than leaving pockets of raw onion or chilli.
- 4
Mash in the avocado. Halve, stone and scoop the avocado flesh into the bowl, add the lime juice, and mash roughly with a fork, keeping it chunky rather than smooth. The lime's acidity brightens the flavour and also slows down the browning reaction that happens when cut avocado meets air.
- 5
Fold in the tomato. Finally, fold in the diced tomato and the remaining coriander, then taste and add a little more lime juice or salt if needed. Serve straight away with tortilla chips or vegetable sticks.
Storage
Press cling film directly onto the surface to keep air out, as oxygen is what causes browning, and refrigerate for up to 1 day. Scrape away any thin brown layer that forms before serving; guacamole does not freeze well. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.4 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 4.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 99 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chopping board and sharp knife
- medium bowl
- fork or potato masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 1.7 g |
| Carbohydrate | 7.9 g |
| of which sugars | 1.4 g |
| of which free sugars | 0.1 g |
| Fat | 10.3 g |
| of which saturates | 1.5 g |
| Fibre | 5.1 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
