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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




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

Cook's Note

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


  1. Step 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.

Martha Stewart Living, June 2009



Reviews (1)

  • 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.