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Guacamole is at its best when freshly made. With just a handful of ingredients, this is easily done. Serve with Nachos Supremo, if desired.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June 2009


  • 2 firm, ripe Hass avocados, halved, pitted, and peeled
  • 1/2 lime
  • 1/2 teaspoon coarse salt


  1. Mash avocados with a fork or potato
    masher in a medium bowl to a chunky
    consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.

Cook's Note

Press plastic wrap directly onto surface of guacamole to prevent discoloration, and refrigerate for up to 6 hours.

Reviews (1)

  • sidneyanne 3 Feb, 2013

    This recipe is boring. Use lemon juice, not lime. Lime adds a bitter quality that you don't want. I also add some finely chopped onion, diced tomato with the juice squeezed out, garlic, and a little sour cream or mayonaise (Yes really. I got that idea from a friend and it's surprizingly good.)

    Some of the best restaurant guacamole I've had is at El Fenix. All they do is add fresh pico de gallo to mashed avacado with a bit of lemon juice. It's really good.

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