Lime-Cilantro Guacamole

A bright, chunky avocado dip comes together quickly when lime is added early and the vegetables are folded in gently at the end.

15 min

6 servings

Ingredients

3 large ripe Hass avocados

1 medium lime, juiced

1/3 cup finely diced white onion

1 small jalapeño, seeded and finely minced

1/3 cup chopped fresh cilantro

1 small Roma tomato, seeded and diced

3/4 tsp kosher salt

Tortilla chips, for serving

Medium mixing bowl · Fork or potato masher · Rubber spatula · Chef's knife · Cutting board

Control the heat

Jalapeños vary widely. Start with half the minced chile and use a chip for the final taste, since chips add salt.

Keep it green

For short storage, press wrap directly against the dip rather than covering only the bowl rim; trapped air causes browning.

01. Choose avocados that yield gently without sunken spots, then halve, pit, and scoop the flesh into a bowl.

02. Add lime juice and kosher salt right away so the exposed avocado stays bright while you work.

03. Mash only until the avocado holds together, keeping visible pieces instead of turning it into a smooth puree.

04. Seed and mince the jalapeño, then add half first; this makes it easy to control the heat later.

05. Gently fold in onion, cilantro, tomato, and jalapeño so the tomato stays intact and the texture remains chunky.

06. Taste with a tortilla chip, then add remaining jalapeño, salt, or lime until the dip is balanced.

07. Serve with tortilla chips, or press wrap directly onto the surface before refrigerating briefly to reduce browning.