Place avocado and lime juice in a large bowl and mash together with the back of a fork. Season with salt and cumin and continue to mash together. Fold in the onions, cilantro and garlic.
Serve in a large bowl and decorate with tortilla chips, sour cream and olives.
Recipe: Inspired by Taste of Home
Preparation: For best results, use very ripe avocados which tend to give in a little when squeezed
Storage: Since avocado are sensitive, it’s best to eat the guacamole right after making it. If you’d like to store it in the fridge, cover it with a piece of plastic wrap pressed on top of the guacamole so it is touching it. This usually prevents it from browning. If some browning does occur, just scrape the browned layer off and serve. It's best to decorate immediately before serving though.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used. It is only for the guacamole and does not include the tortillas.
Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 497mg | Fiber: 7g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg