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    Home » Cooking Stuff » Appetizers

    "One Slice" Homemade Guacamole

    May 7, 2012 by Karen Bertelsen 90 Comments

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    You are only 4 ingredients away from a perfect snacking sized portion of creamy homemade guacamole.  I know!  It's all very exciting for those of us who understand the allure of good snacking.

    Small white bowl filled with homemade guacamole surrounded by pita chips on a black stone counter.

     

    Now, normally I like to rotate my midnight potato chip snacking binges.  Ya know?  Mix things up a bit.  Maybe Pringles on Monday night,  Ruffles and dip for Tuesday, scrounge the bottom of the Salt & Vinegar bag on Wednesday.  Keep things interesting and fresh.

    But every once in a while I go on a Guacamole RAMPAGE.

    Well, it's kind of Guacamole. I figure there are so many different Guacamole recipes out there you can practically call anything Guacamole. Stick an avocado in a shoe and step on it and in some districts ... THAT'S GUACAMOLE! 

    I make it fresh and only a small amount, since old Guacamole gets the colour of a cadaver pretty quickly. I don't want to make enough for a crowd, I just want to make enough to get me through an episode of Big Little Lies.

    It's  literally as the name suggests.  One slice of everything and it's done.  I made up the name.  It kind of sucks, but it makes my point.

    You need a 4 ingredients and a knife.  And of course ... a vehicle for the guacamole.  I like to use very thin, whole wheat cracker type things or pita chips.

    Here we go ... grab these ingredients find out how to make homemade guacamole!

    Homemade Guacamole

    You'll need ...

    Half an avocado with pit on a white background.

    ½ an avocado, mashed with a fork.

    Half of a bright yellow lemon on a white background.

    One squeeze of lemon or lime juice.  Lime is really what you should use but if you only have lemon don't let that stop you.

    One slice of red tomato on a white backdrop.

    Would you like to save this stuff?

    We'll email you this post, so you can refer to it later.

    One slice of tomato, diced.

    One slice of red onion on a white backdrop.

    One slice of red onion, diced finely.

    One slice of tomato diced, still in shape of tomato slice with red onion in background on black stone counter.

    Once you have all your ingredients prepped all you have to do is  mix them together.

    Silver fork mashing avocado in a white bowl on a white counter.

    This is a simple, homemade guacamole recipe, in case you didn't notice. No garlic, no mayo, no spices.  Just 4 delicious ingredients.

    Squeezing lemon into a white bowl of prepped guacamole ingredients.

    And salt!  Good homemade guacamole needs big, loving pinches of salt.

    Homemade guacamole with avocado, tomatoes and red onions in a white bowl on a black stone counter.

    This makes exactly enough for a midnight snack.  Not too much, not too little.   Which of course is pretty much the definition of  exactly enough.   If you  have cilantro hanging around and  you like it, throw that in too.  Same for garlic or whatever else tickles your tongue but you don't need them.

    Homemade Guacamole

    This simplified version of guacamole is quick enough to whip up during a commercial break.  If you happen to watch the kind of television that still has commercials.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 2 minutes minutes
    Servings: 1
    Calories: 175kcal
    Author: Karen Bertelsen

    Ingredients

    • ½ avocado mashed with fork
    • 1 slice tomato diced
    • 1 tablespoon lime juice
    • 1 slice red onion

    Instructions

    • Mash half an avocado with a fork.
      Dice tomato and red onion.
      Mix together and stir in a squeeze of lime juice.
      Salt to taste.

    Nutrition

    Calories: 175kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 551mg | Fiber: 7g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 19.3mg | Calcium: 12mg | Iron: 0.6mg

    I'm sure I'll get tired of the one slice guacamole eventually.   Then I'll have no choice but to move on.

    To the two slice guacamole.

     

    →Follow me on Instagram where I often make a fool of myself←

     

    More Appetizers

    • Making Homemade Potato Chips
    • Salty & Sweet Bacon Wrapped Appetizers
    • Toasted Baguette Crisps. The perfect vehicle for summer tomatoes & basil.
    • A Parmesan Sourdough Cracker Recipe.

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    1. Suzanne

      August 14, 2023 at 8:33 am

      How do you keep the other half of the avo? And for how long?

      Reply
      • Karen

        August 14, 2023 at 11:06 am

        Hi Suzanne! I take a small piece of plastic wrap and press it down onto the remaining avocado so it's as airtight with very few wrinkles in the plastic. Then I store it in the fridge. After a day it still starts to go brown a bit. I'll reuse an avocado that's been kept in the fridge like this for a few days. If it has gone brown, I just remove the pit and slice off the top layer of brown. ~ karen!

        Reply
    2. SH

      February 09, 2018 at 1:58 pm

      I do not cook at all, but had the stuff for the guac, and made it the next day. It was so good, and the plastic wrap on the other half worked!! Still was a bright green the next day (except for one tiny spot the was not squished down properly) and used it for sandwhich spread. Thanks so, so much for that tip, as I will eat more avocados now which, no doubt, will lead to more healthy choices.

      Reply
    3. Sandra D

      February 02, 2018 at 8:35 pm

      Best Omelet

      Use whatever guac you like.

      Whip up your egg(s) with some water. Place in a frying pan. Cover. When pretty well done, spread guac on one side of the omelet, put some salsa on top. Fold it, and top with cheese. Put the cover back on. Plate it with a dab with sour cream. YUM

      Reply
    4. billy sharpstick

      February 02, 2018 at 7:18 am

      I make my own pita chips. Buy pita bread when it's on sale, cut it into 6 or 8 wedges and put in the oven on drying rack on a baking pan. 250 or so until crisp. (Sometimes if I'm bored, I separate the pita layers)

      Reply
    5. Vanessa

      August 06, 2014 at 4:57 pm

      A better way (maybe) to save that second half (who only eats half an avocado?? I use a whole one and call it dinner) is to put it cut side down in a shallow bowl of water. It will come out green every time! Also instead of citrus I use white vinegar, more tangy. :) I used to make it the mayo way, who doesn't like creamy guac? But once I learned it with vinegar I never looked back. Last tip, IF there is any left over guac (cause it could happen. Yeah right!) smooth it out in the bowl cover with water until you are ready for it again. Then just pout off the water and give it a stir. NO BROWN!!
      I'll say it now, "You're Welcome."

      Reply
      • Karen

        August 06, 2014 at 9:56 pm

        Um ... thank you? LOL. The water idea sounds good! But yes ... there is never leftover guacamole!~ karen

        Reply
    6. Tracie

      August 28, 2013 at 10:01 am

      I just made this last night and it was delicious! I'm thinking eating avocado every night is contributing to your lovely complexion, so I'm investing in a lot of avocados....two birds with one stone. :)

      Reply
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    My name is Karen Bertelsen and I was a television host. In Canada. Which means in terms of notoriety and wealth, I was somewhere on par with the manager of a Sunset Tan in Wisconsin.

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