Is it pretentious to say this is the best guacamole ever–when it’s your recipe? Well, probably. The thing is… I’m a bit of a foodie, at least when it comes to healthy eating. On my own wellness journey I’ve had years of fine tuning other people’s recipes to what I think are even better dishes. After all, healthy eating must taste great or else you won’t eat healthy food! My husband agrees. Even for him the tortilla chips become simply the conduit for this wonderful dip, which is perfect to bring to summer barbecues. And since I’ve started eating low-carb, or, rather low-starch, avocados are one of my healthy fat mainstays. And who doesn’t love a good guacamole? Enjoy!

Serves 8


6 medium ripe avocados (or 4 large), peeled, pitted, and mashed

3/4 of a lime, juiced

3/4 tsp salt

Scant 1/3 cup red onion, finely diced

1/2 bunch (1-2 fistfuls) fresh cilantro, chopped

2-3 roma (plum) tomatoes, diced

2 medium cloves garlic, minced

2 pinches ground cayenne pepper


  1. In a medium bowl, mash together the avocados, lime juice, and salt.
  2. Mix in the onion, cilantro, tomatoes, garlic, and cayenne pepper.
  3. Refrigerate 1 hour for best flavor, or serve immediately.
  4. Note: Leftovers can be kept for a day or two. The avocados will turn dull in color, but stir, and it’ll still taste pretty yummy.Health coach Sarah Sutton shares her favorite guacamole guacamole guacamole