Chunky Guacamole Recipe

I was recently at a friend’s house and she made some homemade guacamole. It’s not something I’ve ever thought of making before, or something I have that often – but it was absolutely amazing! It spurred me on to create my own recipe using a mixture of recipes online and some tips from my friend. I really enjoyed the results, so I thought I’d share them with you:


1 large tomato

A teaspoon of tomato puree

3 avocados (some recipes say to have ripe avocados, but I didn’t find this made a difference)

Handful of Coriander

1 deseeded chilli

The juice of 1 lime (I did try lemon and it doesn’t taste quite as good)

Salt & pepper to taste


1. Cut up the tomato into very small chunks (they don’t fully blend, so it’s good to have the chunks as small as you’d want them in your dip) and put these in a bowl/blender. I pulse the NutriBullet for this recipe and it works great.

2. Cut the avocados into halves (making sure you keep hold of the stone, put that to one side) and use a spoon to extract all of the insides out. Add these to the bowl with the tomato chunks.

3. Add all of the other ingredients to the bowl/blender. Keep a small amount of coriander to one side to season when the guacamole is ready.

4. When blending, it’s important to pulse the ingredients rather than completely blend (unless you’re looking for a smooth end result). If you’re not using the guacamole immediately, put the avocado stone in the guacamole to stop it from turning brown.

Enjoy with tortilla chips, wedges or as part of a nacho plate. It’s also great with cucumber and carrot sticks – the possibilities are endless!


A writer and author with two published books and a third one on the way. I write mostly about women's interest topics; travel, careers and cooking. I'm available for freelance work, so please contact me if that's of interest.

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© Caroline Elvin 2017.