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 Notes

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


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