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Ripe Hass avocados being mashed for an easy UK guacamole recipe

Guacamole Recipe (UK)

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 Servings

Description

A simple guacamole recipe for UK kitchens — metric measurements, supermarket ingredients and just a fork and a bowl. Creamy, fresh and ready in 10 minutes.

Ingredients 

  • 3 ripe avocados, Hass, about 450 g flesh
  • 1 lime, juiced (about 2 tbsp)
  • ½ small red onion, very finely chopped (about 40 g)
  • 1 small tomato, deseeded and diced (about 80 g)
  • 1 small green chilli, deseeded and finely chopped
  • 1 tbsp coriander, chopped (about 10 g)
  • ½ tsp fine salt, plus more to taste
  • 1 garlic clove, crushed (optional)

Instructions

  • Halve and stone the avocados. Cut around each one lengthways, twist apart and remove the stone. Scoop the flesh into a bowl with a spoon.
  • Add the lime and salt first. Pour in the lime juice and the ½ tsp of salt straight away, then mash with a fork. The acid stops the avocado browning and seasons it from the start. Keep it slightly chunky — don't mash to a purée.
  • Stir through the rest. Fold in the red onion, tomato, chilli, coriander and crushed garlic if using. Stir gently so the tomato doesn't break down.
  • Taste and adjust. It almost always needs a little more salt and a squeeze more lime. Add more chilli if you like it hot.
  • Serve straight away while it's at its freshest and greenest.

Equipment

  • Mixing Bowl
  • Fork
  • Knife
  • chopping board

Notes

  • Avocados: Hass (small, dark, bumpy skin) give the creamiest result. They should yield to gentle pressure in your palm. To ripen hard ones, leave them with a banana for two to three days.
  • No coriander? Leave it out — the lime, onion and chilli carry the flavour. Make this version if coriander tastes soapy to you.
  • Lime vs lemon: Lime is traditional and sharper, but lemon works at a pinch.
  • Make it milder: Skip the chilli and garlic for a child-friendly version.
  • Make it creamier: Mash in a tablespoon of soured cream or Greek yoghurt.
  • Storage: Best eaten the day it's made. Keeps up to 2 days in the fridge — press cling film onto the surface to stop browning. Don't freeze; the texture turns watery.

Nutrition

Serving: 1ServingCalories: 264kcalCarbohydrates: 18gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 341mgPotassium: 841mgFiber: 12gSugar: 3gVitamin A: 418IUVitamin C: 26mgCalcium: 39mgIron: 1mg