Ingredients
- 3 medium avocados (preferably Haas)
- 1½ tablespoons lemon juice
- ½ medium tomato, finely diced
- 1½ tablespoons minced onion
- 1½ teaspoons minced jalapeño pepper
- ¼ teaspoon salt
- 1 small jicama, peeled and cut into thin strips
Directions
- Halve the avocados and carefully remove the pits. Hold the half containing the pit securely on your cutting board. Use a chef’s knife to push down and away on the pit and it will pop right out!
- Use a spoon to scoop out the avocado flesh into a large bowl. Add lemon juice and mash the avocado with a fork until it is mostly smooth with a few lumps here and there.
- Stir in the tomato, onion, jalapeno, and salt. Mix well to incorporate.
- Serve immediately with jicama strips.
- Alternatively, you can store the guacamole as follows: push the avocado pits back into the mixture; cover with plastic wrap, pressing down to eliminate air pockets. Refrigerate. The mixture should remain bright green for 1 day.
Variations & Tips
- Use any type of pepper you like (for example, serrano or habanero) or use crushed red pepper flakes.
- Try lime juice instead of lemon.
- Add cilantro as a garnish or mix it into the guacamole.
- If you’re unable to find jicama, you can serve this guacamole with homemade tortilla chips. To make your own chips: stack 2 to 3 corn tortillas and cut them into 6 wedges. Spread wedges in a single layer on a greased or parchment-lined baking sheet. Bake at 375oF for about 7 to 9 minutes or until golden brown and crispy. Watch carefully as they can burn easily!
Nutrition Facts
YIELD: 4 servings
Calories: 211 per serving, Carbohydrates: 18g, Fiber: 11.7g, Sugar: 2.7g (0g added sugar), Protein: 2.9g, Fat: 16g, Saturated fat: 2.2g, Cholesterol: 0mg, Sodium: 160mg