Salsa Verde Guacamole

Ingredients

• 3avocados, pitted and halved
• 15 ml (1 tablespoon; about 1 large lime)fresh lime juice
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)garlic powder
• 2Roma tomatoes, deseeded and finely diced
• 30 ml (2 tablespoons)finely diced red onion
• 30 ml (2 tablespoons)chopped fresh coriander
• 45 ml (3 tablespoons)salsa verde
• ½jalapeño, finely chopped

Instructions

1. 1

   Mash the avocado

   Put the avocado, lime juice, salt and garlic powder in a mixing bowl. Mash with a fork to your preferred texture, then stir to combine.

2. 2

   Add the remaining ingredients

   Stir in the tomatoes, red onion, coriander, salsa verde and jalapeño. Taste and add more salt or any of the other ingredients if you like.

3. 3

   Serve straight away

   Serve immediately with tortilla chips.

What is salsa verde guacamole?

Guacamole is a Mexican avocado dip, commonly mashed with lime and seasonings. This version takes a fresh, chunky approach, adding tomato, onion, coriander and jalapeño.

Salsa verde brings extra tang and a herby flavour, while the avocado makes the dip creamy. It is quick to put together for a snack, appetiser or taco topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 2g protein, 8g carbs, 11g fat.

The avocado provides most of each serving’s fat, while the tomatoes, onion and salsa verde contribute a modest amount of carbohydrate. The avocado also provides a little protein, but this dip is not a major protein source; serve it with beans or another protein-rich dish to make a more balanced plate.

Choosing and preparing the ingredients

Avocados: choose ripe fruit that gives slightly when pressed. Very firm avocados are harder to mash and have less of the soft texture this dip needs.

Tomatoes: remove the seeds and dice the flesh small, as directed. This helps keep the guacamole from becoming too watery.

Jalapeño: finely chop it so its heat is distributed through the dip. Add the full stated amount, then taste before deciding whether to add anything extra.

Getting the texture right

Mashing: use a fork and stop when the avocado reaches the texture you prefer. A few small lumps give the finished dip a more rustic feel.

Mixing: fold in the other ingredients once the avocado is mashed. Stir just enough to combine, so the tomato and onion remain distinct.

Balancing the flavour

Lime and salsa verde both add acidity, while salt and garlic powder round out the avocado. Taste after mixing, since the salsa verde can vary in saltiness and sharpness.

For a brighter or more savoury result, adjust with a little more lime, salt or another listed ingredient. Make small additions so the avocado remains the main flavour.

When to make it

This guacamole takes about 10 minutes and is best served soon after mixing. The lime juice helps keep the avocado tasting fresh, but the surface can still darken if left exposed to air.

If you need to prepare it ahead, keep it covered and chilled, then stir before serving. Add tortilla chips at the table to keep them crisp.

Serving ideas

Serve it as a dip with tortilla chips, or spoon it over tacos as a creamy, tangy topping. It also pairs well with a simple plate of beans or grilled vegetables.

For a more substantial spread, serve alongside other toppings and let everyone add the guacamole to their own plate.

Recipe notes & tips

• Mash the avocado with a fork so you can control how chunky it stays.
• Deseed the tomatoes before dicing to help prevent excess liquid in the dip.
• Chop the onion and jalapeño finely for an even mix of flavours.
• Taste the finished guacamole before adding extra salt, as salsa verde can already be seasoned.
• Serve promptly with tortilla chips for the best contrast between creamy dip and crisp chips.

Variations

• More heat: include some jalapeño seeds or add extra finely chopped jalapeño.
• Milder dip: use less jalapeño or leave it out.
• Extra lime: add a little more lime juice for a sharper finish.
• Chunkier texture: mash the avocado lightly and fold the other ingredients through gently.

Common mistakes to avoid

• Using firm avocados: they are difficult to mash; choose fruit that yields slightly to gentle pressure.
• Leaving tomato seeds in: they can make the dip watery; remove them before dicing the tomato flesh.
• Over-mashing: the guacamole can lose its texture; stop when it reaches your preferred consistency.
• Adding too much salt at once: salsa verde may already be salty; taste first and season gradually.
• Leaving it uncovered: the avocado surface can darken; cover the dip and chill it if you are not serving it straight away.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best colour and flavour. Pressing the cover close to the surface can reduce exposure to air; stir before serving and do not leave it at room temperature for an extended period.

Frequently asked questions