This chunky guacamole is fresh, vibrant and ready in minutes. Kept slightly textured rather than completely smooth, it’s perfect as a dip, spooned over chilli, or served alongside your favourite Mexican mains.
Why This Recipe Works
- Keeping it chunky gives better texture and stops it turning watery.
- Lime juice brightens the flavour and helps slow browning.
- Red onion adds bite without overpowering the avocado.
- Chopping rather than blending keeps it fresh and vibrant.
Ingredient Notes
- Avocados: Use ripe but firm avocados. They should give slightly when pressed but not feel mushy.
- Lime: Fresh lime juice is best — bottled won’t give the same freshness.
- Red Onion: Finely dice it so you get flavour in every bite without big harsh pieces.
- Coriander: Fresh only. Dried won’t work here.
- Salt: Don’t skip it — it brings everything together.
How To Serve
- Spoon alongside chilli or fajitas.
- Serve with tortilla chips for an easy snack.
- Add to tacos, wraps or burrito bowls.
- Spread onto toast and top with a poached egg.
Storage
- Best eaten fresh.
- If storing, press cling film directly onto the surface to reduce browning.
- Keep in the fridge for up to 24 hours.
- Stir and refresh with a squeeze of lime before serving.
Chunky Guacamole
A simple, chunky guacamole made with ripe avocados, red onion, tomatoes, garlic, lime and coriander. Quick to make and best served fresh.
Ingredients
Method
- Halve the avocados, remove the stones and scoop the flesh into a bowl.
- Mash the avocado with a fork or potato masher, leaving some texture.
- Stir in the chopped red onion, garlic and the cherry tomatoes.
- Add the lime juice, salt and chopped coriander and mix gently.
- Taste and adjust seasoning with extra salt and freshly ground black pepper.
- Serve immediately.
Notes
- Best eaten fresh, but can be kept covered in the fridge for a short time.
- Pressing cling film directly onto the surface helps slow browning.
- Serve with gluten-free nachos, alongside chilli, or as part of a larger spread.