recipe

Avocados star in this fresh, chunky dip. Scoop it up with chips or spoon it on top of your tacos or quesadillas.

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Serves 8
  • (Makes about 2 cups)

Prepare Ingredients

3
ripe avocados
1
lime
½ teaspoon
salt
1
plum tomato, chopped
2 tablespoons
chopped fresh cilantro
1
scallion, sliced thin

Gather Cooking Equipment

Cutting board
Butter knife
Soupspoon
Medium bowl
Rasp grater (or box grater)
¼-teaspoon measuring spoon
Chef's knife
Whisk
Rubber spatula
1
 
3
ripe avocados

Use butter knife to cut avocado in half around pit. With your hands, twist both halves in opposite directions to separate. Use soupspoon to scoop out pit. Scoop avocado from skins into medium bowl; discard pits and skins.

Cutting Avocado for Guacamole - 1

Cutting Avocado for Guacamole - 2

 
2
 
1
lime

Use rasp grater or fine holes on box grater to remove ¼ teaspoon zest (the colored skin) from lime. Add zest to bowl with avocados.

 
3
 
½ teaspoon
salt

Use chef’s knife to cut lime in half and squeeze juice into bowl with avocados. Add salt to bowl.

 
4
 

Use sturdy whisk to break avocado into large pieces. Gently stir mixture to combine, leaving some large chunks of avocado. Gently tap whisk on rim of bowl to remove any stuck avocado pieces and remove whisk from bowl.

 
5
 
1
plum tomato, chopped
2
tablespoons chopped fresh cilantro
1
scallion, sliced thin

Add tomato, cilantro, and scallion to avocado mixture and use rubber spatula to gently stir together. Serve.