Chunky Guacamole

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Guacamole can be made so many ways, but I think my recipe is the best out there. I think what sets this recipe a part is the addition of my pico de gallo. You could make a more simple guacamole with smashed avocado and some herbs and spices. However, I love the added pico de gallo in this guacamole recipe.

Margaritas, salsa, enchiladas… I love it ALL when it comes to Mexican food. Although I am Puerto Rican, I must have been of Mexican descent in a past life because of my love the cuisine and culture. What I admire most about Mexican cuisine is the focus on fresh, simple ingredients. Salsas are made from scratch, cilantro is vibrant and sharp, and peppers can be found in a beautiful array of colors and varieties. This is the best guacamole recipe I’ve come across.. and I’m so excited to share it with you!

A big white bowl full of chunky guacamole surrounded by tortilla chips with two bright yellow mango margaritas in the bacjground.

This easy guacamole recipe is best prepared immediately before serving. If you want to prevent the dish from browning, you can put the avocado seeds in the actual guacamole and cover it with tin foil (make sure it stays refrigerated).  But, if you’re like me, you’ll finish the entire bowl before you have to worry about browning. Oh! And if you find yourself with leftovers, I love using this guac to top grilled chicken with. 


  • avocados
  • pico de gallo
  • lime juice
  • salt

Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!

Chunky Guacamole

Allie Hagerty
Classic guacamole, only upgraded!
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 10 servings
Calories 32 kcal


  • cutting board
  • measuring cups
  • measuring spoons
  • paring knife
  • citrus juicer


  • 2 avocados
  • 1 cup pico de gallo
  • 1/2 tablespon fresh lime juice
  • 1/2 teaspoon kosher salt


  • To prepare the avocado: it's completely up to your preference! My friend Julia and I both prefer our guacamole chunky, so I cut the avocado into cubes and don't mash it.
  • Add your 2 prepared avocados to a mixing bowl, then add 1 cup of pico de gallo, 1/2 tbsp lime juice, and 1/2 tsp kosher salt. If you are making it chunky, lightly fold the pico de gallo into the avocado to mix it without mashing. Otherwise, you can just mash everything together to combine it.
  • Serve immediately. If you have to store it for later, place the avocado seeds in the prepared guacamole and cover it with aluminum foil before refrigerating.


Use my pico de gallo recipe for this guacamole! 


Serving: 4tbspCalories: 32kcalCarbohydrates: 2gFat: 2.8gSaturated Fat: 0.4gSodium: 140mgPotassium: 101mgFiber: 1.2g
Keyword Avocado, dip, guacamole, mexican, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

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