Mexican – Spanish

Celery-Spiked Guacamole with Chiles

Bon Appétit  | February 2014

by Josef Canteno

Celery-Spiked Guacamole with Chiles recipe

photo by Marcus Nilsson

Makes 8 servings

active time
5 minutes

total time
5 minutes

Fresh celery lightens this guacamole and adds some serious crunch.


  • 4 avocados, chopped
  • 1 celery stalk, finely chopped
  • 2 serrano chiles, seeds removed if desired, finely chopped
  • 2 garlic cloves, finely grated
  • 3 tablespoons fresh lime juice
  • 1/4 small red onion, chopped, divided
  • 1/2 cup chopped fresh cilantro, plus leaves for serving
  • Kosher salt


Mash avocados, celery, chiles, garlic, lime juice, 1/2 of onion, and 1/2 cup chopped cilantro in a medium bowl to desired consistency; season with salt. Top guacamole with remaining onion and cilantro leaves.


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