Chunky Crunchy Guac

So after doing my previous post on HOW TO: Peel Avocadoes, I had a few peeled and sad-looking avocadoes just sitting around waiting to be made into something and eaten. Therefore, what better to do with them than making my own version of the super easy, super quick and well-known Guacamole!

Pretty much all the guacs you get when you eat out or buy from the shops are mostly always in some sort of sludge form and doesn’t really have much bite or texture to it, apart from something reminiscent of slime?!? So, why not make a chunky and crunchy guac with extra ingredients in it to turn a simple and boring old guac into something amazing. Great to be enjoyed at parties, get togethers or even by yourself. Hope you guys enjoy!


(Prep/Cooking time: 15 Mins, Difficulty Level: 1 – Super Easy, Cost: £ – Super Cheap)

(Suitable for Vegetarians)


  • Ripe Avocadoes
  • Tomatoes
  • Beetroot
  • Lemon/Lime
  • Onions (Finely Chopped)
  • Garlic (Finely Chopped)
  • Olive Oil
  • (Optional if you suffer from allergies) Nuts

20150405_141157(0) Equipment:

  • Large mixing bowl
  • Small shallow pan
  • Mallet/Rolling Pin/Fists/Whatever
  • (Optional) Small holed grater


1)      Start by softening your onions and garlic in some olive oil in your pan on medium heat. Try not to burn them, but if they look like they are turn down the heat. 20150405_144540

2)      (If not using nuts, skip to step 3) Throw your nuts into your mixing bowl and roughly break them up using you mallet/rolling pin/etc or if you prefer to leave them whole, you can.


3)      Roughly dice your beetroot and tomatoes to about 1-2cm3 cubes and throw them into your mixing bowl.

  • If you like the taste of it, you can also add some small diced chunks of raw onion into it as well.

4)      Roughly dice your avocadoes into slightly larger chunks than your beetroot and tomatoes, but not by too much. 20150405_143558

  • You want to make them slightly bigger as when you mix everything up (if your avocadoes are ripe and soft) they’ll slowly disintegrate and mush up into smaller pieces so you want to start off a little larger to keep them chunky.

5)      Throw in some seasoning (salt and pepper) to your liking and squeeze in the juice of your lemon/lime for taste and also to keep everything from oxidising and turning brown (Amount of juice you add is dependent on your taste, as always, but I recommend no less than a half of a lemon).

  • If you fancy it you can use your grater and grate some zest into it to give it an even fresher taste.

6)      Mix and combine everything together and remember to taste it to make sure you have your seasoning right.

7)      Pour it out into a serving bowl and spoon on some of your softened onions and garlic on top.

8)      Serve with tortilla chips or in other dishes, and enjoy! 20150405_145322


I’ve entered this dish into Fiesta Friday, hosted by the lovely Angie aka The Novice Gardener, along with many other wonderful blogs and recipes from other bloggers. So come take a look at the wonderful food that is being served at the party and maybe join us and show us some of your recipes.

Fiesta Friday Badge Button I party @


6 thoughts on “Chunky Crunchy Guac”

  1. Whaaaat?! Beets and nuts in guac?! Are trying to start a new trend?! 😀 That’s a great way to add nutrients, I suppose. People who don’t normally like beets probably will eat this.

    Liked by 1 person

  2. Great idea! I really like it. At first I thought “why does this guac have this hue?” It’s beets! I’m going to make this. I really like the idea of nuts in it and I’ve never thought to soften the onions first, always put them in raw then the flavor is too powerful. Brilliant guacamole you came up with.

    Liked by 1 person

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