By Team Dirty
Jul 8, 2023,
When it comes to dips, few can compare to vibrant and beloved guacamole. Bursting with creamy avocados, juicy tomatoes, fragrant onion, and the zing of lime juice and spices, this delightful concoction is a staple at parties, gatherings, or a quick party in your mouth. Our Chunky Guacamole is extra flavorful with a satisfying texture you’ll reach for over and over.
Avocados: these nutritious fruits are at the heart of any guacamole and provide a creamy foundation to build on. Our Chunky Guacamole utilizes avocados two ways, mashed and diced, to get a silky chunky texture that’s oh-so-pleasing. Even better, these buttery beauties are also packed with vitamins, minerals, and healthy monounsaturated fats.
How to pick ripe avocados
The key to really delicious guacamole is perfectly ripe avocados, so plan accordingly. If you shop a couple of days in advance, pick firmer fruits with light green skins and allow them to ripen on your countertop. If shopping on the same day you plan to make your guac, choose avocados that give a little when gently squeezed (don’t squeeze too hard or they’ll bruise) with skins that aren’t light in color, but not very dark either. Avoid any with black splotches, as they’re likely too ripe.
How to store avocados
You can store unripe avocados on your counter. If they ripen before you’re ready to use them, pop them into the fridge. The cooler temperature will slow the ripening process significantly.
Tomatoes: some guacamole traditionalists don’t believe you should add tomatoes, but we say go for it! The fresh, juicy fruits add a bright burst of tanginess, a delightful pop of color, and they complement the avocado and other elements extremely well. You can use whichever variety you want. We like heirlooms, romas, beefsteaks, and San Marzanos. Got a garden surplus? Double the recipe!
Red onions: these veggies bring a distinctive, robust flavor and aroma to our Chunky Guacamole. Their crisp texture and strong taste perfectly balance the avocados and tomatoes. If you prefer a less strongly flavored onion, feel free to substitute with a sweet, yellow, or white variety.
Lime juice: this bright citrus rocks our guac with a lifting kick of tang, and the citric acid helps prevent our avocados from browning. Talk about multi-tasking!
Garlic powder: using powdered garlic instead of fresh helps blend the flavors fast. If you prefer fresh garlic or want to use both, we recommend starting with one medium garlic clove, minced, and adding more to taste.
Chili powder: as written, this guacamole isn’t spicy, but you can dial up the heat by using a spicy chili powder variety (and adding more than called for). You can also substitute with powdered cayenne or chipotle if you’re partial to either. Or, throw in minced jalapeño or other fresh chilis. You do you, boo!
Let’s make Chunky Guacamole
You’ll love how quickly this comes together!
Before you cut your avocados, prep your other veggies and measure out all your spices. Leave the lime juice separate, but everything else can go in the same bowl.
How to cut an avocado
Start by placing your avocado on a cutting board and slicing down lengthwise until you feel the knife hit the pit. Carefully rotate the avocado from bottom to top (end over end) while cutting with the knife, keeping your fingers clear of the knife’s path. You’re trying to slice the avocado in half around the pit. Once you’ve done that, hold the avocado in both hands and twist the two halves in opposite directions to separate them. One half will have the pit attached. Return that half to the cutting board with the pit facing up, and carefully hit the pit with the blade of the knife. It will stick in the pit. Pick up the avocado and hold it in one hand with your other hand holding the handle of the knife. Turn the knife clockwise or counter-clockwise and the pit should pop out of the avocado. Push the pit off the knife by holding it from the back of the blade (the blunt part) and pushing the pit away from you and the knife with your fingers, keeping them clear of the edge.
Use a spoon to scoop out the avocado flesh from the skin. Dice up half of the avocado and mash the other half, then put it into the same bowl as the other ingredients. Pour your lime juice over your avocado and mix everything together.
We recommend serving immediately, but if you’re not ready yet, you can squeeze a little extra lime juice on top and put your Chunky Guacamole in the fridge until it’s go time.
- 1 cup ripe avocado, mashed (200 g)
- 1 cup ripe avocado, diced (200 g)
- ½ cup tomato, diced (90 g / any variety)
- 2 tablespoons red onion, finely minced (20 g)
- 2 tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Place all of the ingredients into a bowl. We recommend adding the avocado last and drizzling with the lime juice before stirring to combine. Serve immediately.
Yield, storage, and serving suggestions
This recipe makes two cups.
Guacamole storage is notoriously difficult as oxygen makes the avocados brown pretty quickly, but we have a couple of tips you can try.
The key is keeping air from touching the avocado, so putting your guac in a container, spreading it evenly so the surface is flat, and putting either extra lime juice or just plain water in a shallow layer on top can create an air-tight barrier. You just need to make sure the entire surface is covered. Then, when you’re ready to eat it, just pour the excess liquid off and give everything a stir.
Another option is to lay plastic wrap directly onto the surface of the guacamole and remove any air bubbles. However, most modern plastic wraps are formulated to be breathable so, depending on the brand you use, this may not be the best choice.
Don’t panic if you do get some browning on the top, though. You can scrape that layer off and discard it before stirring and enjoying the rest. We recommend finishing up any leftovers within two days.
Recipes that play well with Chunky Guacamole
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