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Guacamole con Crudités

Name: Guacamole con Crudités
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 medium (about 300 g flesh) ripe avocados; 20 ml lime juice; 30 g red onion, very finely diced; 60 g tomato, deseeded and small diced; 10 g jalapeño, very finely chopped; 10 g fresh cilantro, finely chopped; 3 g fine salt; 1 g ground black pepper; 120 g celery stalks; 120 g red bell pepper

This guacamole is rich, buttery, and bright with lime, fresh cilantro, and a gentle jalapeño kick. Crisp celery and sweet bell pepper strips make it a refreshing, keto-friendly alternative to tortilla chips.

10 min

2 servings

255 kcal

Mexican

Ingredients

Guacamole

2 medium (about 300 g flesh)ripe avocados
20 mllime juice
30 gred onion, very finely diced
60 gtomato, deseeded and small diced
10 gjalapeño, very finely chopped
10 gfresh cilantro, finely chopped
3 gfine salt
1 gground black pepper

Crudités

120 gcelery stalks
120 gred bell pepper

Instructions

1
Wash and dry the vegetables. Trim the celery stalks and cut them into finger-length sticks. Halve the bell pepper, remove the seeds and white membrane, then slice into thin strips. Set aside for serving.
2
Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add the lime juice immediately to help keep the color bright.
3
Mash the avocado with a fork until chunky-smooth; leave some small pieces for texture. Stir in the red onion, tomato, jalapeño, cilantro, salt, and black pepper. Mix just until combined so the guacamole stays fresh and chunky rather than watery.
4
Taste and adjust with a little more salt or lime if needed. Serve immediately with the celery sticks and bell pepper strips for dipping.

Nutrition per serving

255 kcal

Calories

Protein

15g

Carbs

22g

Fat

10g

Fiber

Notes

•Choose avocados that yield gently when pressed for the creamiest texture.
•Deseeding the tomato keeps the guacamole thicker and better for scooping.
•For a milder version, remove the jalapeño seeds and membranes before chopping.
•If making a few minutes ahead, press a piece of wrap or reusable cover directly onto the surface to limit browning.

Background

Guacamole dates back to central Mexico and has roots in Aztec cuisine, where mashed avocados were combined with simple seasonings. The modern version commonly includes lime, chile, onion, cilantro, and tomato, and it remains one of Mexico’s most iconic table dishes and snacks.

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