Peggi Anne Tebben


I have been making this for several years now. I place the guacamole on a bed of shredded lettuce for texture. With this: who needs meat!


★★★★★ 1 vote

4 people (about 1 1/2 pints)
30 Min
No-Cook or Other


  • 7
    fully ripe avocados
  • 3 Tbsp
    or so of lime or lemon juice
  • ·
    salt to taste
  • 1/2 can(s)
    *rotel or one small tomato chopped fine
  • ·
    shredded lettuce



  1. Scoop out insides of avocado in large bowl, adding the lemon or lime juice as you go to prevent from browning. May need more. I usually just splash it on them & don't measure.
  2. With a mixer, mix on low speed to start with & then increase speed until it is somewhat smooth. there will still be some small chunks. Let them stay in there.
  3. *Now, add the Rotel, using a slotted spoon to get them out of can so you don't get too much juice in it. Some is fine though. Stir in with wooden spoon until incorporated.
  4. Now add the salt to taste. I like mine salty for flavor so I add about 2 tsp. of salt: maybe a little less.
  5. Shred the lettuce by hand with sharp knife & lay on serving plate.
  6. Top with the guacamole.
  7. Dig in! Can also be served on tacos, salads, etc.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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