Chunky lime guacamole with chips
Ripe avocado mashed just enough with lime, red onion and cilantro, the guac you’d happily pay extra for, ready in 15 minutes.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.39 a serving
- 310 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- ¼ cup red onions, finely chopped
- 1 lime, juiced
- 3 avocados, ripe
- ¼ cup cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 4 cups tortilla chips
From your pantry
- ¾ tsp salt
Each serving has about 310 calories, 4 g protein, 30 g carbs and 21 g fat, and costs about $1.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No limes? Lemons work.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the onion and put it in a medium bowl with the lime juice and salt.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Dolly’s tip: A few minutes in the lime takes the harsh edge off the onion.Cut each avocado in half around the pit, twist the halves apart, and scoop out the pit with a spoon.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Dolly’s tip: A ripe avocado gives a little when you press it, like a peach. Use a spoon for the pit, never a whack of the knife.Scoop the avocado into the bowl and mash it with a fork, leaving plenty of chunks.
the cilantro and jalapeño.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Taste it on a chip and add more salt or lime until it really pops.
Dolly’s tip: Under-salted guac tastes flat. It needs a little more than seems right.Serve it right away with the chips.
Dolly’s tip: For leftovers, press plastic wrap right onto the surface so it stays green, and eat it within a day.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
