Tuesday, August 13, 2013

Guest Posting: Award winning Irish Guacamole

Guest Posting: Award winning Irish Guacamole by Kelly Dumke. Kelly and I lived together in DC one summer and enjoyed lots of cooking and eating together! Kelly makes awesome guacamole and so I was super pleased that she was willing to share her recipe with the blog. Check out Kelly's blog at Off the Wall.

Don’t Judge the Guac by its Maker: A Classic Guacamole Recipe
Don’t Judge the Guac by its Maker: A Classic Guacamole Recipe

Ever hear the phrase, “That Mexican restaurant serves the best tamales!” Or, “That Indian market makes the best curry!” Or, “That Chinese take-out delivers the best egg rolls!” Or, “That Irish girl makes the best guac!” Whoa…wait, say that last one again…

That’s right, I bake scones and I bake Irish soda bread, but I am known for my guacamole.  From Los Angeles, to Boston, to DC, to Belgium, to the UK, and back, my guac recipe has not changed no matter where I have lived. 

Guacamole’s creamy avocado base, tangy hint of lime, and pop of sweet tomato make this simple condiment a flavor-packed nutrition powerhouse.  Guacamole offers a perfect nutrition model with its dose of unsaturated “healthy” fat from avocado and a flavorful punch from herbs, spices, and citrus rather than excessive added salt.  Serve it on grilled fish or chicken, dollop on top of a salad, slather it onto a sandwich, or simply scoop it with a crisp tortilla chip.

Give this simple recipe a try, and remember, as the age-old adage goes, don’t judge a book by its cover, and definitely don’t judge the guac by its maker.


  • 3 ripe avocados, coarsely chopped
  • ½ medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • Zest of 1 large lime
  • Juice of 1 large lime
  • 1 teaspoon cumin
  • Salt and ground black pepper to taste
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup cilantro, finely chopped

  1. Combine avocados, onion, garlic, and lime juice and zest and lightly toss so the mixture remains chunky (unless you prefer your guac a bit more creamy).  
  2.  Stir in cumin, salt, and pepper.  Finally, fold in the cherry tomatoes and cilantro.   
  3. Check for seasoning (most often I add a bit more lime juice, salt, and/or cumin at this point) and devour!
Note: I didn't have a zester in my kitchen so I used the juice of two large limes instead of juice + zest from one lime. I also added a minced jalapeno because I like a bit of kick!


  1. Guacamole is the best! Thanks for the recipe Kelly. And I love the tip at the end - a little minced jalapeno will make this recipe incredible.

    1. Thanks for commenting Bret! Have a healthy day :)


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