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A staple at any party, and awesome the next day on toast or in a wrap.  This recipe never fails you!

PREP TIME:  10 min

MAKES:  about 2 cups


🥑2 avocados

🥑½ tsp salt
🥑3 TBSP diced red onion
🥑2-3 tsp diced red chili, (if you don’t have fresh, start with just 1/2 tsp dried, crushed red pepper and adjust for spiciness)
🥑1 TBSP (15 ml) fresh lime juice
🥑1/3 cup diced tomatoes (about 5 cherry tomatoes)

🥑2 TBSP finely chopped cilantro leaves (coriander) – be sure to use only the leaves and discard the stems as they can be bitter.



🥑 Peel the avocado, remove the pit, cut into chunks, mash with a fork (leaving some chunks for texture), then transfer to a bowl.
🥑 Add salt, lime juice, red onion, chilies (or crushed red pepper) to the bowl and mix well
🥑 Add the tomatoes and fold in to combine.

🥑 Serve immediately, or store by pressing plastic wrap over it to protect from the air (photos below).


In a bowl with chips for dipping

Spoon onto nachos

Serve on toast with a fried egg

Recipe & Photo Credit:  Cathy Menees



TOMATOES:  I specifically use cherry or grape tomatoes because they tend to be sweeter than standard tomatoes and you WANT that natural sweetness to balance the sour of the lime and the heat of the chilies. So just make sure you have really ripe, really red tomatoes.


STORAGE TIP: If you’re making this a few hours ahead of time, the guacamole will oxidize and get a bit brown, so for storing, I place a piece of plastic wrap/cling film over the guacamole and smooth it down to really push the air out, then secure the Tupperware lid over the plastic wrap.

Chickpea and Quinoa Tabbouleh
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