Healthy & Happy Guacamole!



You’ll soon learn that you don’t need a recipe for guacamole, but I’ve included a rough measurement to you get started. Guacamole is very easy, and it’s healthy, fast, and absolutely yummy, and you can add your own twist.

I love avocados. What’s there not to like?! It’s an amazing fruit (actually a berry), that is delicious and incredibly nutritious, and I can eat it every day. When the avocados are perfectly ripe, it’s like butter and you can spread it so easily and happily on a piece of toast or on crackers, or enjoy it all on its own, or even bake with it in place of butter. You can even make avocado pasta or pancakes with it. Recipes included here:
Avocado Pasta
Avocado Blueberry Pancakes


I used to cut the avocados in half, remove the pit, squeeze some lemon or lime juice and sprinkle some coarse salt on it and eat it with a spoon, scooping out and enjoying every bite as a snack, an appetizer, late night binge, or even a very small meal.


Avocados take 9 months to come to fruit, so it’s hard work. So I don’t waste any of it and I’m careful to scoop out every flesh there is underneath the skin and around the large pit, which I compost.


Nutrition wise, avocados are a super food. It helps with almost everything.
Avocados has good fat that busts the bad fat and it has over 20 vitamins and minerals (wow!). It’s low in sugar and has ton of fiber, just to mention a few.


Storing Avocados
If it’s firm, leave it out on the counter in a cool spot. It takes on average about 3-5 days to ripen, but feel it to see how ripe it is. When it gets soft, place it in the refrigerator or better yet, enjoy them at its peak ripeness.


Traditionally, cilantro is used in guacamole, but you can also use parsley or leave it out.
I grew some cilantro microgreens and used it here. It has a milder flavor and the stems are short, so no need to chop, but just enjoy it whole. If you ever get a chance, try growing microgreens. They are easy, as I grew them in a container. They’re also nutritious, healthy, yummy, and they are, well micro, so very easy to handle.


If I’m not going to eat/use the guacamole right away, I make it in a container and then I can simply put a lid on it and put it in the refrigerator without wasting another dish.
If you’re going to serve/eat it right away, you can make it in your serving bowl to save another dish.


Makes about 2 to 21/2 cups, but you can easily double or triple the recipe.


4 ripe Haas avocados, pitted; preferably organic

½ of small red onion; finely chopped

2-3 tablespoon of fresh lemon or lime juice; preferably organic

½ to 1 teaspoon of sea or coarse salt

Fresh grounded pepper (optional)

1 jalapeno; seeds removed & finely chopped (optional)

Chopped organic cilantro or parsley, (optional but recommended)



  • Cut the avocados in half and remove the pit and scoop out the flesh using a spoon, and place them in a bowl and mash them with a fork. You can make it chunky or creamy as you like.
  • Add the onions, fresh lemon or lime juice, salt and pepper, if using.
  • Mix well and give it a taste and adjust to your liking.
  • Add the cilantro or parsley, and jalapeno, if using and mix.

Voila. You have guacamole!

Enjoy it with tortilla chips, but you can also put them in your sandwich, tacos, salad, veggie burger, or make a guacamole toast. There are endless possibilities. I bet you can come up with your own.


Happy Eating!