GuacamoleWhenever I invite guests over during the summer, I serve plenty of guacamole – it’s just so popular!

Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open.

Press the skin of the avocado – it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Watch my video on Prevention Magazine on how to make Guacamole »

Serves 6, makes about 5 cups


Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 5 cups

Serving Size: 3/4 cup

Calories per serving: 164 calories

Fat per serving: 14 g fat (2 g saturated)



  • 4 large ripe avocados, preferably Hass
  • 1/2 teaspoon sea salt
  • 3 ripe tomatoes, seeded, finely chopped
  • 1/4 cup minced red onion
  • 2 jalapeno chilies, seeded, finely chopped
  • 3 to 4 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3 tablespoons minced fresh cilantro
  • pinch of cayenne


  • Cut the avocados in half, remove the pits and scoop the flesh. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached – I like mine a bit chunky. Stir in remaining ingredients. Serve immediately.
  • To keep for up to 3 hours, cover the surface of the guacamole with a layer of plastic wrap and store in the refrigerator. This dish does not store well over night and is best enjoyed immediately.
  • Watch my video on Prevention Magazine on how to make Guacamole »

Nutritional Stats Per Serving (3/4 cup): 164 calories, 2 g protein, 11g carbohydrates, 14 g fat (2 g saturated), 0 mg cholesterol, 7g fiber, 204 mg sodium

Weight Watchers® Points Plus: 4

Make It A Meal: Serve with Turkey Burgers or Chipotle Orange Shrimp or Black Bean Soup.


  1. Hi, Jenn… Except for the cilantro, this is exactly how I’ve always made guac. I just can’t tolerate that stuff, so I use Italian parsley chopped fine. Thanks for the ideas for Papa’s Day!

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