America’s Test Kitchen ran a test on guac and found that little zing is a lovely thing, but raw onion is so harsh, it will overwhelm your avocados. They recommend using scallions instead.  We agree.
Lime juice adds fresh, zippy flavor. It also mellows strong flavors. Toss your scallions, garlic and jalapenos in lime juice and let them steep for a bit before using them.  A mixture of mashed and chopped avocado gives guacamole textural interest and visual appeal.
Makes about 3 cups

  • 2 scallions, green and white parts separated, sliced thin
  • 1 jalapeno chile, stemmed, seeded and minced
  • 1 small garlic clove, minced
  • 1/4 teaspoon finely grated lime zest plus 2 tablespoons juice
  • 3 avocados, halved, pitted and cubed
  • 3 tablespoons chopped fresh cilantro
  • Salt, to taste

1. Combine the scallion whites, jalapeno, garlic and lime juice in a large bowl. Let sit for 30 minutes.

2. Add about two-thirds of the avocados to the bowl with the jalapeno mixture; mash with a potato masher until smooth. Gently fold in the remaining avocado pieces. Gently stir in the lime zest, scallion greens and cilantro. Season with salt to taste.