Looking for a simple guacamole recipe? I make a specific one that I end up taking to literally every party, and today I’m sharing the foolproof steps. I make this at least once a week and double the recipe so it lasts in the fridge for a day or two. I eat it with chips or sliced cucumber, on top of chicken, salmon, and omelets, and even on bread as avocado toast. It’s so easy and always a hit at my house. As with everything that makes it into my kitchen rotation, simplicity is key. Learn the ingredients and instructions below.
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