Recipe Index

Mexican | Guacamolevegan

Posted on January 29, 2014

I already have a lemon-garlicky guacamole so I wanted to make another one that used cilantro and lime. Here it is.

Yield: serves 4



1/4 white onion, chopped (about 1/4 cup)

1 jalapeño, stemmed and chopped

1/2 cup lightly packed cilantro leaves, chopped, plus a few springs for garnish

1 teaspoon salt, plus more as needed

3 Haas avocados

1 plum tomato, chopped

juice of 1 lime



Create a base with onion, cilantro, and jalapeño: Put the onion in a mound in the center of your cutting board. Top it with the jalapeño and then the cilantro. Sprinkle 1/2 teaspoon of the salt on the vegetables. Using your chef's knife, chop and crush the vegetables until they are very finely chopped. The salt will cause some of the moisture to be drawn out from the vegetables, which will help to blend their flavors.

Transfer the vegetables to a large, shallow bowl.

Scoop out and mash the avocado: Cut the avocado in half lengthwise and remove the seed. Using a spoon, scoop out all of the flesh and place it in the bowl with the vegetables.

A mortar or tart tamper is a great tool for this next step. If you don't have either, a dinner fork will do just fine.

Mash the avocado until you achieve the consistency you want. This part is entirely up to you.

Season and garnish: Add the tomato, lime juice, and remaining 1/2 teaspoon salt to the guacamole and combine well. Taste for seasoning and adjust if needed.

Garnish with a few sprigs of cilantro.


(Ref. "Guacamole" recipe, Simply Mexican, page 103.)