Guacamole

Avocado diced in the shell, folded with lime and olive oil first, then onion and the spice mix. A four-pound batch that holds its green.

20 min prep No cook Batch Serve fresh

Ingredients

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Method

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The build order

Lime and oil coat the avocado before anything else touches it. That coat is what keeps a four-pound batch green for hours — skip the order and it browns from the outside in.

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Dice in shell → scoop → lime + olive oil first → onion + spice mix last. Fold, never mash.

Dicing in the shell

  • Halve and pit — cut around the pit lengthwise, twist, and knock the pit out with the heel of a knife.
  • Score the flesh — grid it with a paring knife straight down to the skin, about ½-inch squares. The shell holds the shape while you cut.
  • Scoop with a spoon — one pass under the dice and clean chunks drop into the bowl. No mashing, no hands.

Every piece gets its own lime coating this way — diced-then-scooped beats scooped-then-cut because the cut faces meet the acid immediately.

Mixing and serving

  1. Pour the lime juice and olive oil over the avocado and fold gently until every piece glistens.
  2. Add the onion and the salt, pepper and chili powder folded through together. Two or three passes, no more.
  3. Taste at the end, not the middle. The salt needs ten minutes to draw flavor out before you judge it.
  4. Serve within two hours, or press wrap directly onto the surface and chill.

Notes

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