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While this guacamole may seem substantially similar to Nuria’s, the subtle differences are enough to land the knockout punch.  Or so I think.

Like Nuria, I have never been able to get behind guacamole in containers.  First, how do they keep it that green color?  Probably lots of additives and chemicals and whatnot.  Even if it is “all natural”, avocados are not the cheapest produce in the world.  So if that guacamole is so cheap, you had best be believing avocados aren’t the main ingredient.

Whenever possible, I buy some avocados and make my own guacamole.  Totally worth the little bit of time it takes.

I don’t know if everyone on the planet already knows this trick, but I dice up the avocado still in the skin.  I then use a spoon around the outside and put it, diced, into a bowl.

You’ll want to squeeze some lime juice directly on the fresh avocado to keep that bright green color.

I add cumin (sorry Nuria).  I love the smokiness and depth that cumin gives to recipes and again, it’s about showcasing the avocado.

I also add raw garlic.  Just a single clove, diced as fine as I can make it.  I love garlic, and I love the flavor it brings to this dish.

I don’t add tomatoes.  I like tomatoes just fine, but I want the avocado to be the star of the guacamole and the other flavors to be subtle enhancements.

All-in-all this guacamole is fresh, healthy and will disappear as soon as you make it.

We are linking up with Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.  If you want to link up your favorite avocado recipe, go ahead!



  • 3 Ripe California avocados, diced
  • 1/2 a red onion
  • 1 clove garlic
  • 2 limes
  • Salt
  • 1/3 cup freshly chopped cilantro
  • 1 1/2 tsp Cumin


  1. Dice up your red onion and throw it in a bowl
  2. Finely mince your one clove of garlic and add it to the onion
  3. Dice up your avocados and throw them in the bowl as well
  4. Cut a lime in half and using a strainer, or your hand, squeeze fresh lime juice over the onion and avocado mixture until all pieces of avocado are covered in juice when tossed gently with a fork.  This may take up to a lime and a half.
  5. Cut up your cilantro as best you can and throw it in along with your cumin and a healthy dash of salt.  Stir.
  6. Taste.  Add in lime juice, cumin or salt as needed.
  7. You can serve immediately or let chill in the fridge, tightly covered, for a few hours.  Mine lasts up to 2-3 days, tightly covered in the fridge, before getting super brown.