Wild Guacamole

Recipe from Cleveland Clinic Healthy Heart Cookbook.

Wild Guacamole

This guacamole dish is ideal to use as a dip for chips, vegetables or as a zesty sandwich spread. Mix in cumin, kosher salt and ground pepper to make this guacamole wild! This guacamole adds a bite to any chips dipped into it and the fresh ingredients really help the spices to stand out.


  • 2 medium ripe Hass avocados, halved
  • 1 serrano chile pepper, seeded and minced
  • 2 tablespoons of minced red onion
  • 1 garlic clove, minced
  • 1 small tomato, seeded and diced
  • Juice of 1 1/2 limes
  • 2 tablespoons of minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon kosher salt, optional
  • Freshly ground pepper


  • Using a spoon, scoop the avocado pulp from the shells and place it in a bowl. Using two forks, coarsely mash the avocado, leaving some chunks.
  • Add the chile pepper, onion, garlic, tomato, lime juice, cilantro and cumin. Mix again with the two forks, taking care not to over mix.
  • Add the salt, if using, and pepper to taste. Lightly mix again.
  • Transfer the guacamole to a serving dish and let stand until ready to serve at room temperature.

This recipe makes about 8 servings.

Nutritional Analysis (per serving)

  • 70 calories (68% calories from fat)
  • 6 grams total fat (1.5 grams saturated fat)
  • 1 gram protein
  • 5 grams carbohydrate
  • 4 grams dietary fiber
  • 0 milligrams cholesterol
  • 0 milligrams sodium
  • 350 milligrams potassium