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Who doesn’t love the delectable green godess of Mexican cuisine, guacamole? It’s by far one of the easiest things you’ll ever make yet it never ceases to amaze me how many people have asked me how to make it over the years.

Like so many good things in life the key is to keep it simple. The avocado is the star of the show, it just needs a little salt and acid to really let it shine. Lemon is an absolute must, as is saving 1-2 of the pits to place in the finished product (this helps with browning).

Additionally, start with a good avocado. You want it to be firm but not rock hard and soft but not a pile of mush, somewhere right in between is the key. If you’re at the store and unsure about the avocado you’re looking at you can peel back the stem at the top to get a peek at what’s going on on the inside. If it comes off easy and is green inside then you’re good to go, if it’s brown you’re going to find brown spots on the inside, and if it doesn’t come off then it’s not ripe yet.

xo Alex



  • 5 Avocados
  • 1.5 tbsp Fresh lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp Garlic powder
  • Fresh lime juice


  • Point the tip of a chefs knife into the middle of the avocado. Turn the knife around the center of the avocado until you have gone around it completely.
  • Remove the knife, twist both halfs and open the avocado.
  • Holding the avocado in one hand and your knife in the other firmly swing the knife down onto the pit until it’s firmly lodged in the center of the pit. Turn the knife to remove the pit.
  • Run a spoon along the edge of the avocado and scoop into a large bowl. Repeat with the remaining avocado halfs.
  • Next, take your knife and run it through the avocado turning the bowl to get it from different directions.
  • Then take a fork and start to mash the avocado to your desired consistency.
  • Add the salt, garlic, and lemon juice, mix well. Taste and adjust seasonings as desired.
  • Place pits back in guacamole and sprinkle the top with a squeeze of fresh lime juice. 
  • ENJOY!!


*Cooks note: To prevent further browning cover the top with saran wrap and press down so the  saran wrap is touching the top of the guac. Browning is a result of oxidation, if the top of the guacamole doesn’t have contact with air from the time it’s made until the time it’s served it will maintain its natural green color. 
*ADD INS-  Depending on your mood add in any combination of the following…1-2 Tbsp of minced cilantro, finely diced red onion, diced fresh tomato, finely diced jalapeño.
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