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Makes three cups Servings


  • 4 avocados, peeled and pitted
  • 1 large or 2 small cucumbers, peeled, seeded and roughly chopped (about 1 1/3 cups)
  • 1 lime juice
  • 1/2 cup chopped scallions, white and green parts
  • 1/2 cup firmly packed chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon small garlic clove, minced
  • 1/8 teaspoon cayenne pepper


Baking Directions:

In the bowl of a food processor fitted with a metal blade, combine the avocados, cucumber, lime juice, scallions, and cilantro.

Pulse just until mixed and chunky.

Add the olive oil, garlic, and cayenne.

Season to taste with salt, if using.

Process until almost smooth but with a little texture.

Serve immediately or transfer to a small glass bowl and cover with plastic wrap resting directly on the surface of the guacamole.

Refrigerate for up to one day.

Leaving an avocado pit in the guacamole will help keep it fresh.


Nutritional analysis (for a two-tablespoon serving): carbs 2 g; protein 0 g; fat 2 g; fiber 1 g; and calories 25