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I’m very found of Guacamole and, luckily for me, my husband is too. Thus, Guacamole is something we are making quite often. Usually we have it for dinner, alongside an omelette and some slices of red peppers. Or, if we want to eat vegan, we might have the dip with wholemeal toast and, of course, some fresh veggies. I like avocados because they are rich and flavoursome, but very healthy at the same time having good fats and vitamins. Guacamole was first made by the Aztecs in what is now Mexico, avocados being grown in America for the last 10,000 years. From what I’ve seen online, there is even the National Guacamole Day, on 16th September, also the Mexican independence day.


Avocados tend to change their colour fast, but by adding the lemon juice, this also keeps the dip looking great for a longer time. You can keep the guacamole in the fridge for a day or two. I haven’t done that because we always eat all the Guacamole in one go, but I know is possible.

Ingredients for a small bowl of Guacamole:

– 2 medium ripe and ready avocados
– 2 tsp of lemon juice
– 2 tsp Whole grain mustard
– sea salt
– white pepper

Wash the avocados. Cut it in half following the shape of the stone. Now twist and the avocado will split in half. Now peel the avocado halves and remove the stone. Put the avocado flesh in a bowl and pour the lemon juice on top. Add the whole grain mustard and the spices, blend with a handheld blender until the dip becomes smooth. Taste and add a bit more spices if you think is necessary.

It’s that easy to make and that fast. You can make variations too, by adding a few chilli flakes for a hot guacamole. Onions, garlic, coriander, basil, all these ingredients can be added.
This recipe is vegan. I’ve shared an avocado dip I’ve made with yoghurt a few years ago, if you want to experiment with avocados.

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