We had just arrived to Siem Reap, Cambodia by bus from Thailand were about to head to the local market to buy food for the first time. I asked Robin what we were going to make for lunch so we would know what groceries to get.
For some reason I was in the mood for guacamole and the avocados in Cambodia were the size of my head, and cost only pennies. When I asked if he wanted me to make some his eyes widened and he nodded like a kid who was just told they could have a second slice of cake.
Then he replied, "But I've never bought avocados before... how do I know what ones to get?"
"Really?! You've never bought avocados before?"
Confidently I guided him to the stalls at the market that sold the fruits and vegetables and began to pick up the avocados, one at a time, gently pressing with my fingers to assess the ripeness.
"You see," I said, "you want them to be ripe, but not too ripe. You never want it to feel hollow, but also not too hard or it won't mash easily."
He nodded in understanding.
After we bought avocados we bought the remaining ingredients and headed back to our hotel.
I sat on the refreshingly cool floor and told him to watch as I opened what would be the most ripe and perfect avocado for making some guacamole.
Nope!... It wasn't ripe.
Despite feeling soft on the outside, it was still rock hard on the inside.
Okay, no problem we bought two more. Let's try another. Nope! It wasn't ripe either.
Third time's a charm! Nope... really?!
So turns out even the seasoned professionals like myself still can't pick a ripe avocado sometimes. Even with knowing all the tricks in the book. Shucks.
What's the point of this story?
Make sure the avocados are ripe for this recipe!
In case you were wondering: we still made the guacamole.
It doesn't compare to how the one in this recipe turned out though. Ripe avos are a must.
Watch The Video on This Recipe
Easy Chunky Guacamole
▸ ▹ Vegan, raw, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 6 servings
Prep Time: 10 min
Total Time: 10 min
3 medium ripe avocados
1 lime, juiced (~2 Tbsp or 30mL)
2 medium cloves garlic, crushed
1 tsp (5g) ground cumin
1/2 tsp chili powder (or sub 1/4 tsp cayenne pepper)
1/2 tsp salt
1/2 medium red onion, finely diced
2 medium tomatoes, chopped
2 Tbsp (5g) chives, chopped*
fresh chives or coriander/cilantro
Add avocados, lime juice, crushed garlic and spices to a large bowl and mash until well combined. Some chunks of avocado can remain if you’d like.
Then gently stir in the onion, tomato and chives. Garnish and serve with tortilla chips or fresh veggies, or enjoy in sandwiches or wraps.
* Variations: you can substitute the chives for 1/4 cup fresh coriander/cilantro leaves, chopped
Storage: store in an air-tight container in the fridge for up to one day.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes