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Chunky Guacamole

Traci Taylor

One of my all time favorite things is avocado.  I use it on just about everything and have seen a lot of great sales on fresh avocado at local grocery stores.  If you’ve passed it in the store and thought about buying it, but haven’t, why not?!?  I made burgers the other night and instead of a bun used portobello mushrooms as buns and topped it with avocado and onions.  This is another way I love to use avocado.

Chunky Guacamole


  • 4 ripe avocados
  • 3 limes, juiced
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 2 Serrano chilies, sliced thinly
  • 1 big handful fresh cilantro, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper


  • Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky.
  • Add the remaining ingredients, and fold everything together to gently mix.
  • Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.

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