I still haven’t met a single person who doesn’t go nuts for guacamole. I personally eat guac on toast or a bagel for breakfast at least three times a week before working out. My guests say that my guacamole is exceptionally good. I just tell them, “I don’t really know why except that it is made with lots of love.” Here is my attempt to crack the code: it’s very very simple as long as a few things are done right. Good avocados equal good guacamole. Always check for ripeness by gently pressing the avocado. It should be firm but with a little give, but it shouldn’t feel mushy. But go the extra mile for your perfect guac: once you’ve got a good candidate, take a peek at what’s inside. Flick the dry stem off. If the fruit right under the stem is bright yellow-green, you have a winner. If all you see is brown under the stem, put it back because it will be brown inside.


  • 2  ripe avocados
  • 1/2 red onion, peeled and diced (about 1/4 cup)
  • 1 jalapeño, serano, or other chile, minced (optional)
  • 2 Tbs. finely chopped coriander leaves, plus extra for garnish
  • 1 Tbs. fresh lime or lemon juice
  • Coarse pink Himalayan salt (or flaky sea salt), to taste
  • 1 Tbs. pomegranate seeds
  • 1 tsp. black sesame or toasted sesame seeds


  • Halve the avocados. Remove the seed and scoop the flesh out, putting it in a mixing bowl. Using a fork, mash the avocado, adding some lemon juice to prevent oxidation. Add the onion, chile, coriander, and lime or lemon juice, and season with salt and freshly ground black pepper to taste. Keep the pomegranate and toasted sesame seeds separate until ready to serve. Just before serving, finish by garnishing with pomegranate and sesame seeds, some extra coriander leaves, and coarse or flaky salt.
  • To prevent oxidation (browning), put the avocado stone in the middle of the guacamole. Acid also prevents oxidation, so feel free to add a thin layer of lemon or lime juice on top, folding this through just before serving.

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