Herbaceous Guacamole

a big blue bowl of guacamole next to a small platter of purple chips and a smaller individual serving size bowl of guacamole.

The base for this guacamole recipe is super simple and delicious ALL on its own, even without the mixed herbs.



8-10 avocados, halved with pits removed

zest and juice of 1 large lime or 2 small ones

4 tablespoons finely minced red onion, divided

coarse kosher salt to taste

1 cup leafy green herbs, my favorite combo is fennel fronds, basil, parsley, tarragon, thyme, and cilantro

To serve: flaky sea salt and chips


Scoop the avocado halves from their shell and place them into a mixing bowl. Add the zest, lime juice, and 3 tablespoons finely minced red onion. Season with salt to taste. Use a fork or potato masher to break the avocados down to your liking. I prefer the base of this guac to be smoother, but if you like more texture don't break down the avocados as much. Transfer to a serving platter.

Sprinkle the cup of mixed leafy herbs, the remaining finely minced red onion, and flaky sea salt over the top. Serve immediately with tortilla chips.


As far as directions go this guac is pretty straightforward, but I do use a potato masher to break the avocados down to a creamy consistency. Click here to see what type of potato masher I use.


Keywords: guacamole, avocado

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