Wayne Gisslen

Guacamole

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Preparation info
  • Approximately

    1

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4 4

Method

  1. Pit and peel the avocados. Mash the pulp coarsely. The purée should be slightly lumpy rather than smooth.
  2. Mix in the onion, minced chile, lime or lemon juice, olive oil, and salt to taste.
  3. If desired, peel, seed, and dice the tomato and mix it into the avocado.
  4. Cover tightly with plastic wrap placed on the surface of the guacamole. This is t

Per 1 fl oz (29.57 mL): Calories, 45; Protein, 1 g; Fat, 4 g (75% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 0 mg.