Years ago, I took a girls’ trip to Tulum, Mexico, where I expected the beaches to wow me – and they did – but it was the food that left the deepest impression. We ate our way from beachside taco stands to legendary restaurants like Hartwood, but there was one dish I found myself returning to again and again: guacamole.

But not just any guacamole. The kind that’s chunky and fresh, with big bites of avocado, sharp lime, and just the right amount of salt. It was rustic and unfussy, which only made it more perfect. That version of guacamole became my gold standard, and I’ve made it this way ever since. With Cinco de Mayo coming up, it felt like the perfect time to finally share it.

This is the guacamole I make when friends are coming over, when I’m building a taco night spread, or honestly, when I just need something to scoop with chips while standing at the counter. It’s bright, herby, and so simple – exactly how I remember it from that dreamy Tulum trip.

😍 Why You’ll Love My Chunky Guacamole

This guacamole is a lesson in simplicity done right. It’s not the ultra-smooth kind you buy from the store – it’s chunky, vibrant, and full of texture, with creamy avocado meeting crisp scallions, bright lime, and just the right hit of salt. It tastes like sunshine in a bowl, and it comes together in under 10 minutes with ingredients you probably already have.

It also happens to be naturally gluten-free and vegan, which makes it a great option for gatherings where dietary preferences might vary. And the texture? It’s everything. The combination of diced avocado and just-barely-mashed chunks gives you the perfect contrast in every bite. Whether you’re making it for one or scaling it up for a crowd, this guac is as effortless as it is impressive.

🗒️ Ingredients

Avocados – Ripe but not mushy, you want that balance of creaminess and structure. These are the base of the guac, so choose wisely.

Scallions – I prefer scallions for their milder bite compared to red onion, but either works. Finely chop them so they mix evenly.

Tomatoes – Totally optional, but if you have them, they add a juicy burst that works beautifully here.

Cilantro – A little goes a long way. It adds brightness and herbaceousness that lifts the whole thing.

Salt – Don’t skimp. This brings the guacamole to life. Taste as you go.

Lime Juice – Essential. Use fresh juice if you can – bottled won’t hit the same, but will work in a pinch!

👩‍🍳 How to Make My Chunky Guacamole

🔪 Start by finely chopping your scallions, tomatoes, and cilantro. This ensures you get a bit of everything in each bite without overwhelming the avocado.

🥑 Next, cut your avocados in half, remove the pits, and score them in a crosshatch pattern right in the skin. Scoop into your bowl so you keep those lovely chunks intact.

🍅 Add in your veggies, sprinkle generously with salt, and squeeze over fresh lime juice. Use a fork to gently combine – don’t mash it to oblivion! You want some texture to remain.

👅 Taste and adjust the seasoning. Maybe a little more lime, maybe a pinch more salt. Then serve it up with your favorite tortilla chips or as part of your taco night spread.

🥳 Enjoy!

🎩 Tips and Tricks

• Don’t overmix! The less you stir, the chunkier and more satisfying it stays.
• Taste after mixing – you might be surprised how much salt or lime it needs to really pop.

🌟 Variations

🌶️ Add finely chopped red chili or jalapeño for heat.

🍍 Stir in some diced mango or pineapple for a sweet twist.

🥄 Mix in a spoonful of salsa verde for tangy depth.

🤲 Substitutions

• No scallions? Use finely chopped red onion or shallot.
• Skip the tomato if you don’t have any – it’s still delicious without.
• Cilantro not your thing? Leave it out or swap for chopped parsley.

📓 Best served with

• Tortilla chips (always)
• Fish tacos
• Grilled chicken or shrimp bowls
• Breakfast burritos or scrambled eggs

👝 How to Store Leftover Chunky Guacamole

This chunky guacamole is best eaten fresh, but if you have leftovers, press plastic wrap directly onto the surface to prevent browning and store in an airtight container. It’ll keep in the fridge for about a day.

🧠 Common Questions