Avocado's taste, health benefits, and remarkable versatility make it a standout ingredient. It’s perfect for an indulgent evening snack, a salad or smoothie addition, sliced on whole-grain seeded toast with salt, pepper, and olive oil, or served as a salad side dish.

Basic guacamole

• 1 avocado
• 1/2–1 clove of garlic or a small amount of sweet onion (ideally shallot, but white or red sweet onion works too)
• a few sprigs of cilantro or mint
• 1/2 lime
• salt and freshly ground black pepper
• olive oil

The golden rule: delicious guacamole starts with ripe avocados. If the avocado is still firm and doesn’t mash easily into a creamy consistency, it’s not ready. Wait until it ripens for the best results.

Cut the avocado in half and remove the pit. Without peeling, score the flesh lengthwise and crosswise to create cubes. Scoop the cubes out with a spoon. Mix with finely chopped cilantro, onion, or garlic. Season with salt, pepper, and olive oil.

For those who dislike cilantro, mint makes an excellent alternative. Tarragon or a touch of parsley also works well.

For a simpler three-ingredient guacamole: mash avocado with Tabasco sauce and lime or lemon juice. Add salt, pepper, and olive oil for seasoning. This version is excellent for avocado toast and pairs beautifully with gravlax salmon, goat cheese, vegetables, or eggs.

Regular guacamole

• 1 small fresh chili pepper (spice level to taste)
• 1 large or 2 small avocados
• 1 small tomato
• 1/2–1 clove of garlic
• a few sprigs of cilantro
• 1/2 lime
• salt and freshly ground black pepper
• olive oil

Finely dice the tomato. Remove seeds from the chili (if you prefer less heat) and chop finely along with garlic and cilantro. Add 1–2 tablespoons of olive oil and the juice of 1/2 lime or 1/4 lemon. Cube the avocado and combine with the other ingredients. For a rustic texture, mash everything by hand.

Guacamole pro

• 1–2 avocados
• 1 small tomato
• 1/2–1 clove of garlic
• 1 tbsp. finely chopped sweet onion or shallot
• a few sprigs of cilantro
• 1/2 lime
• 5–6 tbsp. cooked quinoa

dressing:

• juice of 1/2 lime or 1/3 lemon
• 1/4 tsp. lemon zest
• 1 tsp. sweet or Dijon mustard with seeds
• olive oil
• sweetener to taste (1/2 tsp. honey, agave syrup, maple syrup, date syrup, or sugar)
• 1/3 tsp. ground cumin (best freshly ground)

This guacamole works as a standalone side dish, perfect with eggs for breakfast, as a garnish for fish at lunch, or as a light salad for dinner.

Cook quinoa in advance. Finely chop the tomato, chili, garlic, onion (if using), and cilantro. Mix the dressing ingredients—lime or lemon juice, zest, cumin, mustard, and sweetener. Cube the avocado, combine with the other ingredients, and toss with the dressing.

For a complete dish, serve with lightly sautéed greens seasoned with chili and fish sauce or enjoy as is for a bright, balanced flavor.