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Cilantro-Lime Guacamole

Scott Phillips

Servings: four to six.

Taste your guacamole as you’re making it. Avocados can take a fair amount of lime juice and cilantro, but since both of these ingredients can vary in strength, it’s a good idea to taste as you go.


  • 2 medium-size ripe avocados
  • 2 to 3 Tbs. fresh lime juice
  • 3/4 tsp. kosher salt; more to taste
  • 1/2 tsp. ground coriander
  • Pinch ground cumin
  • 3 to 4 Tbs. chopped fresh cilantro
  • 1 tsp. minced fresh jalapeño 

Nutritional Information

  • Nutritional Sample Size based on six servings without chips
  • Calories (kcal) : 110
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 6
  • Fiber (g): 3
  • Protein (g): 1


  • Halve the avocados, pit them, and scoop the flesh with a large spoon into a small mixing bowl. Sprinkle the 2 Tbs. lime juice over the avocados, add the salt, coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they’re coarsely mashed. Stir in 3 Tbs. of the cilantro and the jalapeño. Taste and add more lime juice, cilantro, and salt as needed. Transfer to a small serving bowl and serve with tortilla chips.


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