by Edward Daniel
Guacamole recipe.

Diced smashed avocado with citrus lime, plum tomato, crisp red onion, aromatic coriander and fiery serrano chilli; Guacamole.

Delve into something moist and soft.

This dish will burst your belief that vegan food can’t be super nutritious.

Make this:

  • When you fancy a Mexican night and homemade guacamole will top off your evening
  • When you’ve just had a long day at work and a quick dip to satiate your appetite is on your cards
  • When you’ve got a barbeque on and delish accompaniment to go with your gorgeous vegan burgers

Guacamole was inspired from years of attending Mexican restaurants; mashed avocado spread. My favourite way to serve guacamole is with papaya and tostadas.

Guacamole actually dates back to the Aztec empire; originally starting with avocado, tomato and chilis but expanded to incorporate onions, coriander and lime juice.

Guacamole is a Mexican, raw, vegan condiment and paleo.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Guacamole recipe.


Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 medium tomato, plum
  • ¼ tsp salt
  • 1 clove of garlic
  • ½ lime, juice
  • Few sprigs of coriander
  • ½ red onion
  • 1 avocado
  • ½ (serrano) chilli (optional)


  1. Squeeze the lime juice and pour into a mixing bowl. Deskin, deseed and dice the avocado and immediately toss into the bowl. Make sure the juice covers the avocado to ensure it does not discolour.
  2. Add in the salt, minced garlic, deseeded and chopped chilli.
  3. Deseed the tomato, removing its core but retaining its outer flesh. Dice the flesh. Set to one side.
  4. Finely chop the red onion and coriander. Set to one side.
  5. When ready to serve lightly toss in the tomato, red onion and coriander into the avocado mixture.
  6. Serve immediately.


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