This recipe for guacamole is delicious and simple to make. Just remember the basics: Start with perfectly ripened avocados, and prepare the guacamole just before you plan to serve it. Once an avocado is cut open, it will not continue to ripen and cannot be saved. Test an avocado for ripeness by gently pressing its skin in several places. If it feels uniformly soft, the avocado is ready to be cut open and enjoyed. Guacamole makes a great dip for corn chips, and we love it in a pita bread sandwich, topped with lettuce, tomatoes, and red onion. We use at least a case of avocados a day at Claire’s, mostly by spooning dollops of guacamole onto enchiladas, veggie burgers, salads, and sandwiches and with so many of our Mexican dishes. Surprise your family with chips and guacamole before dinner.


  • 5 ripe avocados, peeled and pitted
  • ½ small yellow onion, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and black pepper, to taste


Place the avocado pulp and the remaining ingredients in a bowl. Mash together, using a potato masher, until soft but still chunky. Taste for seasoning. Serve immediately.