Zesty Guacamole

serves 3
Prep time 10 min.

This Zesty guacamole is a tasty and healthy side for chicken chimichangas, tortilla chips, quesadillas, burritos, and so much more!

⦁ 2 large hass avocadoes
⦁ 1 teaspoon lemon juice (freshly squeezed is best.)
⦁ 1/4 teaspoon garlic salt
⦁ 1/4 teaspoon season all
⦁ 1/8 teaspoon salt
⦁ 1/3 diced tomato
⦁ optional add-ins: 1 tablespoon diced cilantro and/or 1/4 cup onion diced finely.

1 Scoop the pulp from the avocados and mash with a potato masher until only small chunks remain.
2 Using a spoon or spatula, gently mix seasonings into mashed avocado, then fold in tomato chunks and lemon juice. You can cover and refrigerate the guacamole until ready to serve, but it is best to use the guacamole within an hour for maximum freshness.

As an Amish family we did not branch out much when it came to food. Most families tend to stick to potatoes, carrots, bread, starches, and your typical fruits and vegetables that can be grown here in the North East.
Clementines were a treat for us and most of what we ate was canned or out of the garden, so when Mom came home from the super market one day with avocados and a guacamole mix, I thought it looked strange. However, after trying it, we all became fans! Becouse I rarely have guacamole mix on hand and like to eat as fresh as possible on a budget, I recreated the recipe to resemble store bought guac and was very happy with the results!

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  1. Sheila Snow says:

    This looks to be a great page to follow. I understand the reference to the Amish cookbooks. That’s how I learned to cook and bake:) If someone is new to baking etc the cookbooks are hard to follow. I grew up in Belleville and my grandma was a Peight .

    1. marilynpeight says:

      That’s awesome! My husbands Grandpa was also a Peight from Belleville so you are probably relatives!

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