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Recipe for Luscious Guacamole

Susan Helene Kramer

Guacamole is one of those luscious treats that appeals to the palate with a creamy smoothness and richness. Plus, it is delicious and nutritious. I first had avocado and later guacamole when I moved to California. I must admit that avocados grew on me. At first I could just eat a sliver because of its richness. Now, I can eat a quarter of an avocado easily - sliced on a sandwich or chopped atop a salad.

I developed this recipe for guacamole in my California kitchen and it is enjoyed by my family and friends.

Ingredients for 2 to 3 hearty servings:

1 large Haas avocado or other buttery variety
1 heaping tablespoon sour cream
1 sprig cilantro or parsley chopped fine
1/8 sliced lime or lemon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chili powder if desired


Make your guacamole in a small serving bowl as in the photo. Take a large ripe Haas avocado and slice it in half. With the tip of a paring knife flick out the large seed and set it aside till the guacamole is mixed.

Using a tablespoon, scoop out the avocado flesh into the bowl. Discard the avocado skin as it is bitter. Smash the flesh with a fork.

Stir in the salt, pepper, garlic powder, chili powder if desired, and the chopped cilantro or parsley. Squeeze the slice of lime or lemon over the mixture and stir in. The addition of citrus keeps your guacamole from quickly turning brown. Finally, stir in the sour cream.

Set the avocado seed on the top of the mixture and garnish with cilantro or parsley as in the photo.

Either eat immediately or cover with clear plastic and chill in the refrigerator for a few minutes to several hours.

Serving Suggestions:

1. To serve as a dip place the bowl in the center of the table surrounded by dipping chips such as corn chips or ridged potato chips.
2. If you are using the dip as part of a dipping salad surround the bowl with small plates of a choice of dipping salad vegetables, such as sliced red or green bell peppers, zucchini wedges, celery or carrot sticks, cauliflower or broccoli pieces, or whatever you like.
3. Guacamole makes a tasty topping over the layered ingredients in a tostado.

To prepare a tostado:

Briefly heat the tortillas in a cast iron pan one at a time and lay on a towel in a bowl folded in half, and folded in half again to keep them warm.

To serve:

Place a tortilla on a large dinner plate and spoon on your choice of toppings such as warm refried beans, grated cheese, chopped lettuce, sliced tomatoes, thinly sliced onion or spring onion circlets, and finally the guacamole. A tostado is my favorite way to enjoy nature’s bounty of avocados.


Article and photo of guacamole by Susan Helene Kramer

If you are into vegetarian cooking, this is one of my favorite cookbooks. The author is an Ojai Valley, California resident:

Link to Love Soup Cookbook by Anna Thomas at


Copyright 2012-2015 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness
web site


page created May 4, 2013