Chunky Guacamole
Rustic, chunky guacamole with bright lime, a little heat and plenty of cilantro — perfect with crunchy veggies or pork rinds instead of chips.
Nutrition per serving
⅓ cup- Net carbs
- 2.1g
- Calories
- 95kcal
- Protein
- 1.3g
- Fat
- 8.3g
- Total carbs
- 6.1 g
- Fiber
- 4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon guacamole: Crisp, smoky bacon folded through the chunky avocado — a little salty crunch in every scoop.
- Fold most of the bacon in with the tomato and scatter the rest over the top right before serving, so it stays crisp.
Greek (feta & olive): Lemon, parsley, salty feta and Kalamata olives take the guacamole toward the Mediterranean. Great with cucumber spears and grilled lamb.
- Mash the avocado with lemon instead of lime and leave out the jalapeño. Fold in the tomato, parsley, feta and olives at the end, and go light on the salt — feta and olives bring plenty.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
1 jalapeñoleave out - Also add
- Nice to have (optional)
Estimated cost $4.01 for 8 servings ($0.50 each) · how we estimate
Instructions
-
Rinse the chopped onion in a sieve under cold water and shake it dry; this takes away the harsh raw bite.
-
In a bowl or molcajete (a Mexican stone mortar), mash the onion, jalapeño, garlic and salt together with a fork to release their juices.
-
Scoop in the avocado flesh and add the lime juice. Mash coarsely, leaving plenty of chunks.
-
Fold in the tomato, cilantro and cumin (if using). Taste and adjust with more salt or lime before serving.
Tips for success
-
A ripe avocado gives slightly to gentle pressure; if the little stem nub flicks off to reveal green underneath, it’s ready. - Skip the tortilla chips: scoop with cucumber rounds, jicama or bell pepper sticks, pork rinds, or Parmesan crisps.
- Air is what browns guacamole — press plastic wrap directly onto the surface rather than relying on the pit.
Nice to have, not needed
- A molcajete gives the most authentic, rustic texture — a fork and a sturdy bowl work fine.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Pack it in small lidded cups with plastic wrap pressed onto the surface, so each portion is opened only once and stays green.
Refrigerate with plastic wrap pressed onto the surface up to 2 days. Scrape off any darkened layer before serving.
Variations
2 variations, each with its own ingredients and macrosBacon guacamole
FlavorCrisp, smoky bacon folded through the chunky avocado — a little salty crunch in every scoop.
- + 4 slices cooked bacon
2.2 g net · 119 kcal · 3 g protein · 10 g fat · ≈$0.57 per serving (+0.1 g net carbs vs the original)
Greek (feta & olive)
FlavorLemon, parsley, salty feta and Kalamata olives take the guacamole toward the Mediterranean. Great with cucumber spears and grilled lamb.
- fresh lime juice → fresh lemon juice
- cilantro → flat-leaf parsley
- + 2 oz feta
- + 10 Kalamata olives
- no jalapeño
2.5 g net · 119 kcal · 2.3 g protein · 10 g fat · ≈$0.73 per serving (+0.4 g net carbs vs the original)
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