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The BEST Homemade Guacamole 

Is It Even Cinco De Mayo If Guacamole Isn't On The Table?

Article by Lindsay Sellin, ARNP, RD

Photography by Lindsay Sellin, ARNP, RD

Originally published in Kirkland Lifestyle

Celebrate this year by making the dip from scratch and you will be amazed by the fresh and vibrant flavors. Store-bought guacamole just can't compete! 

Perfectly ripe avocados are the secret to making great guacamole. Ripe avocados have dark, almost black skin that will yield slightly with gentle pressure. Another trick to see if your avocado is ripe is to peel back the little cap on the stem. If it is difficult to remove, the avocado is not ripe yet. If you can easily peel the cap back and it's green underneath - this is perfect ripeness. If you peel it back and it's black underneath, this avocado is too ripe. If your avocados ripen before the day you are making guacamole (best to make guacamole the same day you will eat it), store the whole avocados in the refrigerator for 2-3 days to delay any further ripening. 

Avocados are extremely nutritious. The fat inside is primarily monounsaturated fat, which can help lower LDL cholesterol and triglycerides, and is associated with healthier skin, hair, and nails. Avocados even have more potassium than bananas, gram for gram, which can help mediate high blood pressure. And surprisingly to some, avocados are high in fiber. In fact one whole Hass avocado has 9 grams of fiber! 

Serve the guacamole with your favorite tortilla chips and an assortment of vegetables. Cucumber slices, celery sticks, carrots, jicama sticks, and mini bell peppers (cut in half lengthwise) are crunchy & perfect with this creamy dip. 

This tried and true appetizer is a real crowd-pleaser! Salud! 

The BEST Homemade Guacamole:


3 large avocados, 1/2 inch dice

1 clove garlic, minced or grated

1/4 cup cilantro leaves, chopped finely (*see note below*)

1/4 yellow onion, minced or grated

1 Tbsp lime juice

1/4 tsp salt

1/4 tsp freshly cracked black pepper

Dash of hot sauce (depending on your spice preference)


Add all the ingredients to a large bowl. 

Stir well to combine, smashing some of the avocado chunks.

Taste with a chip or veggie & adjust seasonings - lime juice, hot sauce, salt/pepper - as desired. 

Transfer to a serving dish and enjoy! 

Cilantro note:  If you are adverse to cilantro, just omit from the recipe and maybe serve some chopped on the side for individuals to add if they'd like.

Tip: If you're not going to serve the guacamole immediately, cover it with plastic wrap right on the surface of the guacamole to prevent any oxidation and browning of the exposed avocado. 

For more healthy and beautiful recipes, follow @sheeatstolive