Egg & Toast

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Chunky Guacamole from The Cook’s Country Cookbook From the kitchen of kelpiep

  • 2 scallions, sliced thin, green & white parts separated
  • 1 jalapeño chili, seeded & minced
  • 1 clove garlic, minced
  • 1/4 t grated fresh lime zest and 2 T fresh lime juice
  • 3 avocados, pitted, skinned, and chopped
  • 3 T chopped fresh cilantro
  • Salt


  1. Combine the white parts of the scallions, the jalapeño, garlic, and lime juice in a large bowl. Let sit for 30 minutes.

  2. Add 2/3 of the avocado to the bowl with the jalapeño mixture and mash with a potato masher until smooth. Gently fold in the remaining chopped avocado. Gently stir in the lime zest, green parts of the scallions, and cilantro. Season with salt to taste. Serve.