Serving size

about 3 tablespoons
30 Minutes
60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for about 48 hours.



2 medium Avocados, raw (diced)
2 Tbsp. chopped White onions (red onion)
4 ounce Tomatoes (coarsely chopped)
1/4 cup Coriander (cilantro) leaves, raw (chopped)
1/2 tsp.. Ground cumin
1/8 tsp. Cayenne pepper
1 Tbsp Lime juice, raw
1/4 tsp. Salt
1 to taste Black pepper


Place the avocado, onion, tomato, cilantro, cumin, cayenne, salt and pepper in a bowl.

Using a fork, mash the guacamole until blended and the avocado is coarse chunks.

Chill for about an hour before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Avocados are full of monounsaturated fats and are arguably best in guacamole with other bright flavors like the tomato and cilantro. You can make it as spicy as you like.

The avocados should be just right – not too firm and not too soft. If you purchase them firm, place the avocado in a paper bag on the counter and close the top. After a day or so they’ll be just right.

The easiest way to dice the avocados is to slice them in half and then cut a grid pattern with your paring knife the size that you want the dice. After you have your grid use a spoon and scoop the diced avocado out of its shell a layer at a time (each layer about as deep as your squares are wide).

"Love is blind - but not the neighbors."

Mexican Proverb