Premium Guacamole Recipe
Fresh avocado with pico de gallo on romaine lettuce.
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Ingredients
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Guacamole
Pico de Gallo
Assembly & Garnish
Method
Guacamole
- 1
Prepare avocados
Cut the avocados in half lengthwise, remove pits, and scoop flesh into a medium bowl.
- 2
Mash and season
Using a fork or potato masher, mash the avocado to your desired texture (some chunkiness recommended). Immediately stir in 2 tablespoons fresh lime juice to preserve color and add brightness.
- 3
Add aromatics and seasonings
Fold in the finely diced red onion and 3 tablespoons chopped cilantro. Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground cumin if using. Taste and adjust seasoning — add a little more salt or lime juice if needed. Keep covered with plastic wrap pressed directly on surface to prevent browning until ready to assemble.
Pico de Gallo
- 4
- 5
Combine and season
In a small bowl combine the diced tomatoes, 1/4 cup onion, minced jalapeño, 2 tablespoons chopped cilantro and 1 tablespoon fresh lime juice. Season with 1 teaspoon kosher salt and mix gently. Let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime if necessary.
Assembly & Garnish
- 6
Prepare lettuce cups
Fan or arrange 8 chilled whole romaine leaves on a serving platter to form individual cups or a bed to hold guacamole.
- 7
- 8
Top with pico and finish
Spoon 1–2 teaspoons of pico de gallo over each guacamole portion (or pile pico on top of the central mound). Garnish with extra cilantro leaves, a light drizzle of olive oil if desired, and lime wedges on the side for added brightness.
- 9