Celebrate National Guacamole Day with This Easy and Delicious Recipe

We use California avocados, of course!

  • Category
    Farm + Table
  • Written & photographed by
    Kara Mickelson

In honor of National Guacamole Day, we asked our food editor Kara Mickelson (IG: @styleddelicious) to share her favorite recipe. The ingredients are simple, and the star is ripe California avocados. “It’s always a crowd-pleaser, and people often ask what’s the secret recipe,” shares Kara. “No secret, although it’s essential to select great avocados. I like to add a hint of spice and splash of olive oil only if the avocados are a little watery or less flavorful than expected. The spices in the recipe can be increased as desired. Test the dip with your favorite salty tortilla chips before serving to get the perfect balance of seasoning.”

Golden State Guacamole

Makes about 2 cups

  • 4 medium California avocados, peeled & pitted
  • 2 limes, quartered*
  • 1 small shallot, peeled and diced small
  • 1 large garlic clove, peeled and minced
  • 2 green onions, sliced into thin rounds
  • ½ small jalapeno, seeded and diced small
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon cumin, ground
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon white pepper
  • ½ cup cilantro leaves, divided
  • ¼ cup chopped cherry tomatoes or tomatillos (about 2), optional
  • Olive oil, as needed

Place avocados in a medium bowl. Squeeze lime juice from one lime into the avocado, reserving the other lime for garnish. Use the back of a fork to mash the avocado until chunky. Mix in shallot, garlic, onions, jalapeno, salt, cumin, garlic salt and white pepper. Don’t overmix. The guacamole should be creamy with larger chunks of avocado throughout.

Finely chop half of the cilantro, reserving the rest for garnish. Mix the chopped cilantro into the guacamole. Add in cherry tomatoes or tomatillos if using. Taste and adjust seasoning. Add a splash of olive oil only if needed. Garnish remaining cilantro leaves. Serve immediately.

Tips: Selecting the best avocados is key for this recipe. They should be somewhat firm throughout when gently squeezed, yet still have a slight amount of give. Make sure they have a stem on top. The stem will yield slightly to pressure and be bright green underneath when removed. Unripe avocados can be stored in a closed paper bag for a few days to speed up ripening (2 to 5 days).

*Limes with smoother skin will yield more juice. Roll the lime on a countertop with the palm of your hand before juicing.

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