Easy Guacamole – Cleveland Clinic

Close-up of a hand dipping a blue-corn tortilla chip into a bowl of guacamole

Avocados get three-fourths of their calories from fat — but because it’s monounsaturated fat and because avocados are low in calories, you can enjoy eating them in good health. Serve with tortilla chips or try an arrangement of crudités. This fresh, homemade version beats store-bought varieties any day!

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  • 2 medium avocados, halved
  • 1 serrano, seeded and minced
  • 2 tablespoons minced red onion
  • 1 garlic clove, minced
  • 1 small tomato, seeded and diced
  • Juice of 1 1/2 limes
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon kosher salt, optional
  • Freshly ground pepper


  1. Using a spoon, scoop the avocado pulp from the shells and place in a bowl. Using two forks, coarsely mash the avocado, leaving some chunks.
  2. Add the chile pepper, onion, garlic, tomato, lime juice, cilantro and cumin.
  3. Mix again with the two forks, taking care not to over mix.
  4. Add the salt, if using, and pepper to taste. Lightly mix again.
  5. Transfer the guacamole to a serving dish and let stand until ready to serve at room temperature.

Nutrition information (per serving)

Makes about 8 servings
Serving size = 1/4 cup

Calories: 70
Total fat: 6 g
Saturated fat: 1.5 g
Protein: 1 g
Carbohydrates: 5 g
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 350 mg

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