29. May 2014

Chunky guacamole

IMG_15822 Finding plant-based tapas can be quite difficult. I know that I always struggle when we go out to a spanish restaurant. One thing I do always order: guacamole. Being a big fan of avocado it stands to reason. Whenever I have one too many ripe avocados at home, I make a batch of guacamole, giving it different twists and flavors. I will have it as a dip for vegetable sticks, on wraps or as a dressing on vegetable noodles and salad.

I call this chunky guacamole, as it’s not entirely smooth, but you can still taste and see the different components. Tomato plays a big role here, it adds a perfect lightness to the guacamole (it’s also responsible for the brighter color). Oh and make sure to share this dip with everyone who’ll be (literally) close to you. Garlic alarm!



Chunky guacamole


  • Prep Time:
  • Servings:


  • 2 avocados
  • 1 larger tomato
  • handful of parsley
  • 1/2 clove of garlic
  • 1 small onion
  • juice of 1 lemon
  • handful of sunflower seeds
  • salt & pepper


1. In a bowl mix the peeled avocado and tomato and mash with a fork. (In case that your tomato is too solid to mash, you can blend it with an immersion blender for a short amount of time.)
2. Cut the onion in small cubes, and either cut the garlic in super small pieces or use a garlic press; add both and the juice of the lemon to the mix.
3. Rinse the parsley and generously chop it, combining it with the guacamole.
4. In a small pan roast the sunflower seeds on medium heat until they are crispy, but not burned. Add two thirds of the seeds to your freshly made guacamole and use the rest to garnish. Spice the guacamole with enough salt and pepper.

  • This looks delicious! I have to try out this recipe. I also really love your eye for food photography Pauline. Congrats on the website launch.

  • Maria

    Wow this looks so good! I always wonder a bit, but what kind of avocados do you use? The ones in north america are always super green! Maybe its because I’m buying some next generation GMO stuff :/

  • Nicole

    This is absolutely delicious and has now become a everyday favorite. But could you try adding an expiry date to recipes like these? Like its best to keep the guacamole for up to 2 weeks in the fridge or something like that. It’s just a suggestion but I’m sure it would be really helpful to many of us.

    • Guest

      Yes yes what a delightful idea!

  • Michelle

    She said she ads tomato which causes the extra lightness

  • Karla

    Just tried it and I have to say it’s one of the best I’ve ever eaten/made!! Use shallot instead of onion and was marvelous! Thanks so much :)

    • Hey Karla! I’m so happy you liked it! You’re so very welcome. :) x

Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds. I am Pauline, a 24 year-old food lover and photographer from Berlin. My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.


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