Aunt Betty’s Comfort Kitchen · Salads

Mexican Guacamole

Name: Mexican Guacamole
Total time: 10 min
Yield: 4 servings
Ingredients: 2 ripe avocados; 30 ml lemon juice; 120 g tomato; 55 g white or yellow onion; 1 garlic clove; ¾ tsp salt

Ripe avocados mashed with tomato, onion, garlic, and a squeeze of citrus — a fresh, no-cook bowl that's vegan and gluten-free as written. The only trick is ripe fruit and salting to taste.

~10 min total Vegan as written

Effort ●○○○ Time ●○○○ Anytime

VeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Ripe avocados, real acid, and salt to taste. The avocados should yield to gentle pressure — firm ones won't mash creamy. Add the lemon (or lime) as you mash, and salt a little at a time: Betty's 1½ teaspoons is heavy for two avocados, so start with ¾ and taste up.

Easier, if you like

Bottled juice and jarred garlic are fine here — it's a quick, forgiving bowl.
Chunkier, faster: skip the tomato and just do avocado, onion, lime, and salt.

Method

Cook's notes

About the salt. Betty's card calls for 1½ teaspoons, which is a lot for two avocados — start with about ¾ teaspoon and add to taste. You can always add more; you can't take it out.

Keeping it green: avocado browns where air touches it. Extra lemon/lime helps, and pressing wrap right onto the surface helps more. (The pit-in-the-bowl trick only protects the spot it covers.)

Make it your own with a little chopped jalapeño, fresh cilantro, or a pinch of cumin.

Vegan and gluten-free exactly as written — a reliable bring-along for any spread.

Vegan and gluten-free as written

Vegan / gluten-free: it already is — no swaps needed.

Milder onion bite: rinse the chopped onion under cold water first, or use sliced scallion.