No-Cook

My Simple, Go-To Guacamole

January 24, 2019
Photo by Ella Quittner
Author Notes

I like to dress my guacamole with a vinaigrette before serving, as if it's a salad. It's a clever trick I picked up from Cindy Pawlcyn's Fog City Diner Cookbook, in which she employs this tactic with avocado salsa. Her version of the dressing is one part rice vinegar to three parts olive oil, plus salt and pepper. I like to experiment and riff, much like I would with any vinaigrette—lime juice, lemon juice, and sherry vinegar all work well as the acid. The dressing I've included here (along with my standard, go-to guacamole formula) is a simple one, based on her original recipe. But do feel free to play around! —Ella Quittner

Test Kitchen Notes

Featured in: A 30-Second Trick for Way, Way Better Guacamole.
—The Editors

  • Prep time 10 minutes
  • Serves 6 as an appetizer
Ingredients
  • 2 ripe avocados
  • 1 lime, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed
  • 1 shallot, finely minced, plus more to taste
  • 1 jalapeño pepper, diced (optional)
  • 2 tablespoons rice vinegar (unseasoned, or a half-and-half mixture of seasoned and unseasoned depending how sharp you like dressing)
  • 6 tablespoons olive oil
  • 1 small pinch pepper, plus more as needed
In This Recipe
Directions
  1. In a large bowl, use a fork to mix and gently mash avocado with the juice of 1 lime, 1 teaspoon kosher salt, minced shallot, and jalapeño (if using), to desired consistency. Taste and adjust as needed with additional salt and lime juice. Transfer to a serving bowl that allows for an additional inch or two above the guacamole.
  2. Whisk—or shake together in a jar—rice vinegar, olive oil, and a pinch each of salt and pepper until totally emulsified. Pour over the guacamole before serving.

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Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches.