• 3 medium avocados(preferably Haas)
  • 1/2 medium tomato, finely diced
  • 1 1/2 tablespoons minced onion
  • 1 1/2 teaspoons minced jalapeño pepper
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Jicama, peeled and cut into chips or strips


  1. Halve the avocados and remove the pits.
  2. Use a spoon to scoop out the pulp and place it in a bowl.
  3. Add the tomato, onion, jalapeño pepper, lemon juice and salt.
  4. Mash with a fork until the avocado is mostly smooth with a few lumps here and there.
  5. Use right away or store as follows: push the avocado pits back into the avocado mixture, cover with plastic wrap, pressing down to eliminate air pockets. Refrigerate. The mixture will remain bright green for 1 day.
  6. Serve with jicama chips or baked tortilla chips.
  7. To make your own chips, coat a baking sheet with cooking spray. Stack 2-3 tortillas and cut them into 6 wedges. Place on baking sheet and bake at 375° for 7-9 minutes or until crisp.

Variations: Use any type of pepper you like (e.g. serrano or habanero), or use ground red pepper, depending on how hot you like it! Add cilantro as a garnish or mix in with the guacamole.

Yields 1 servings of about 1/3 cup each.

Nutrition Facts:

Per serving

172 calories, 11.7 g fat (1.5 g saturated), 2.4 g protein, 17 g carbohydrates, 10.6 g fiber, 200 g sodium