Guacamole (vg) Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion and roma tomato (remove seeds and pulp from the tomato to avoid excess water). Remove stems from the cilantro and roughly chop the leaves. Slice the jalapeño in half lengthwise, scrape out seeds if you prefer less heat, and mince finely.

Mash avocados

Using a fork or potato masher, mash the avocado to your preferred texture: mostly smooth with some small chunks for texture, or leave chunkier if desired. Work quickly to avoid excessive browning.

Add acid and seasonings

Immediately add the fresh lime juice to the mashed avocado and stir to combine. Add the sea salt and black pepper, then incorporate the olive oil if using. The lime juice brightens flavor and slows oxidation.

Fold in vegetables and herbs

Fold in the finely diced red onion, seeded tomato, chopped cilantro, and minced jalapeño until evenly distributed. Taste and adjust seasoning: add more salt, pepper, or lime juice as needed. If you want a slightly saucier guacamole, gently fold in up to 1–2 tbsp additional salsa; for a pronounced salsa flavor, fold in all 4 tbsp or serve salsa on the side.

Rest and serve

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Transfer to a serving bowl, drizzle a tiny extra drop of olive oil on top if desired and garnish with a few cilantro leaves. Serve immediately with lime wedges and extra salsa on the side. To store, press plastic wrap directly onto the surface to minimize air contact and refrigerate up to 24 hours.