4 servings


  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 2 roma (plum) tomatoes, diced
  • ½ cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (Optional)


  1. Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper.
  2. Serve immediately, or cover and refrigerate for 1 hour for improved flavor.

Nutrition Info

Per serving: 262 calories; total fat 22g; saturated fat 3g; sodium 596mg; total carbohydrate 18g; dietary fiber 11g; total sugars 3g; protein 4g; vitamin c 26mg; calcium 35mg; iron 1mg; potassium 866mg.


  • Serve with tortilla chips, crackers, or fresh vegetables for dipping. You can also spread it on toast, use it as a hamburger or sandwich topping, or dollop it onto a baked potato.
  • Avocados have a tendency to turn brown when they’re exposed to air, so guacamole loses its brightness rather quickly. You can prevent this by placing the guacamole in an airtight container, then covering the top with a thin layer of water, lemon juice, or lime juice. This barrier will keep the air from getting in. Seal the container and store it in the refrigerator for up to two days.
  • To freeze: ladle serving-size portions into freezer bags, squeeze out the excess air, and flatten. Wrap the bags in foil for extra protection against freezer burn. Freeze for up to three months. Thaw in the refrigerator.