A fresh, chunky guacamole at approximately 50 calories per serving. One avocado stretched generously with tomato, cucumber, and lime.
The trick to a guacamole that goes a long way is not using less avocado, it is giving the avocado company. Chopped tomato, cucumber, and onion add crunch, freshness, and volume, so a single avocado comfortably serves eight people at around 50 calories and 1 WW Classic Point each. Jalapeno and chilli flakes bring the heat, lime keeps it bright, and the whole bowl comes together in about ten minutes.
Recipe Info
Serves: 8 | Prep Time: 10 minutes | Chill Time: 20 minutes | Calories per serving: ~50
Nutrition per Serving (Estimated)
Protein: 1g | Fat: 4g | Carbohydrates: 3g | Fiber: 2g
WW Classic Points: Approximately 1 point per serving (unchanged from the original recipe, which is already well balanced for portion size). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 large ripe avocado, halved, stoned, and peeled
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 80g / 3oz onion, peeled and finely chopped
- 1 tomato, deseeded and chopped
- 1/3 cucumber, peeled, deseeded, and chopped
- 1 jalapeno pepper, deseeded and finely chopped
- 1/8 teaspoon hot chilli flakes
- 1 tablespoon light sour cream
- 1 tablespoon chopped fresh coriander or parsley
Instructions
- Mash the avocado. Place the avocado flesh in a bowl with the lime juice and salt. Mash with a fork, leaving plenty of texture rather than working it completely smooth.
- Prepare the vegetables. Deseeding the tomato and cucumber keeps the guacamole thick instead of watery. Chop everything to a similar small dice.
- Fold everything together. Stir the onion, tomato, cucumber, jalapeno, and chilli flakes through the mashed avocado.
- Finish. Stir in the sour cream and chopped coriander. Taste and add more lime or salt as needed.
- Chill and serve. Cover the surface closely with cling film and refrigerate for 20 minutes before serving.
Serving Suggestions
- Serve with cucumber sticks, pepper strips, and carrot batons for dipping
- Spoon over grilled chicken or white fish
- Use as a topping for chilli, tacos, or a burrito bowl
- Spread on toasted sourdough with a poached egg
- Serve alongside a tomato and black bean salad
Tips and Variations
- A ripe avocado should yield to gentle pressure at the stem end. An underripe one will not mash properly
- Mashing rather than blending is what keeps this from turning into a smooth puree. Use a food processor only if you want a dip-style consistency
- Leave the jalapeno seeds in for noticeably more heat
- Plain Greek yogurt works in place of the sour cream and adds a little protein
- Pressing cling film directly onto the surface is far more effective at preventing browning than simply covering the bowl
Why This Recipe Works
Avocado is where nearly all the calories in a guacamole sit, so the useful move is not to skimp on it but to build around it. Tomato, cucumber, and onion add real volume and crunch for almost nothing, which means each serving still delivers a proper spoonful rather than a smear. The lime, jalapeno, and chilli flakes carry the flavor, and the fiber from the avocado and vegetables together makes this a dip that actually holds you until dinner.
Storage and Reheating
Store in an airtight container with cling film pressed directly onto the surface of the guacamole, in the refrigerator for up to 2 days. Some darkening on the surface is natural and can be stirred through. This dish is served cold and should not be reheated or frozen.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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