I always loved guacamole and tried many recipes before coming up with my own, where I find the proportions balanced and sunny. This recipe lets the avocado shine with bright notes of lemon and lime, cilantro, scallions and a hint of garlic.
My favorite guacamole version is spicy and includes some finely chopped jalapeño but I usually prepare this creamy recipe without any added heat so the kids can enjoy it too!
It is of course a crowd pleasing appetizer, but I also use it as a condiment to grilled meats and as a spread for some yummy tostadas and sandwiches…
We like are guacamole without tomatoes hence the "green avocado" recipe name.
I know that there are many (many) different versions of this very popular appetizer / dip and would love to read about yours…
Recipe credits: Rafaella Sargi
Yields 1 ½ cup Guacamole
2 Tablespoons fresh cilantro, finely chopped
1 garlic clove, grated
2 scallions, finely chopped
2 Tablespoons lemon juice
1 Tablespoon lime juice
2 ripe hass avocados, pitted and peeled
Optional: Pinch of pepper flakes or ½ jalapeño, seeds and white membrane removed, finely chopped
Tortilla chips for serving
Prep all the ingredients
You will need 1 big bowl for mixing and one serving bowl.
Put all the ingredients in a big bowl, season with salt and pepper (add red pepper flakes or jalapeño if using) and mix with a potato masher or a fork until combined. Taste, correct the seasoning and transfer to a serving dish.
Serve immediately with tortilla chips or chill for a few hours until ready to eat. If you are making the guacamole in advance, keep one of the avocado pits in the bowl (with the guacamole) and cover tightly with plastic wrap making sure the plastic wrap touches the maximum surface of the prepared guacamole. It will help preventing it from browning.