Need an easy homemade guacamole recipe? You've come to the right place! This quick, simple recipe takes only four ingredients and ten minutes. Guacamole makes a great side dish and it's the perfect appetizer for any party. Plus, it's low carb, gluten free, vegan and packed with healthy fats.
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Ingredients:
- Avocados: nice and ripe is best!
- Salt: add salt to taste. Regular, sea or kosher salt all work nicely.
- Roma tomato: or preferred type.
- Lime juice: I use juice from ½ of a lime. If you really like that citrus flavor, feel free to use the whole thing! Or use the rest in a skinny margarita.
How to make guacamole:
- Scoop avocado from shell into a small mixing bowl.
- Use a fork to mash the avocado until desired texture is reached! Make it chunky or super smooth.
- Add salt, lime juice and diced Roma tomato.
- Fold all ingredients together until well incorporated and that's it. Serve and enjoy!
Step by step photos:
Handy tips:
- One great thing about making your own guacamole at home? You have total control over the texture! Simply mash your mixture less if you like it chunkier.
- If you don't have any tomatoes, try adding 1-2 tablespoons of salsa instead!
- Feel free to get creative with your guacamole, try different mix-ins and spices. Sometimes I like to add a little diced red onion, chopped cilantro, diced jalapeno peppers or spices like chili powder, garlic, crushed red pepper flakes, etc!
What to eat with guacamole:
Guacamole goes great with so many things! Eat it with chips or use it as a veggie dip for carrot or celery sticks. Put a little on your tacos, taco salad or enchiladas.
- Tortilla chips
- Kale chips
- Burrito/Burrito bowl
- Sliced bell peppers
- Cherry tomatoes
- Carrot sticks
- Celery sticks
- Veggie tray
- Taco Salad
- Fish Tacos
- Nachos
- Taco Stuffed Peppers
- Taco Casserole
- Chicken Enchiladas
- Shredded Beef Tostadas
- Beef Enchiladas
- Pita bread
- Chorizo Quesadillas
- Wheat thin crackers
- Taquitos
How to store:
If you're making guacamole ahead of time or have leftovers, place it in a storage container (with an avocado seed mixed in). Pat guacamole down to create a flat surface on top and then cover with a very thin layer of water, this will help prevent browning which is caused by air contact with the avocado! Cover with plastic wrap or an airtight lid and your guacamole should last in the refrigerator for 1-3 days. When you're ready to enjoy your treat, pour water out and give it a good mix.
Can you freeze guacamole?
Yes and no. I wouldn't recommend freezing guacamole that has tomatoes, onions or other high water content ingredients mixed in as this can cause issues with texture once frozen and thawed. You can make a batch without mix-ins for freezing and add them later! Place your mix-in free guacamole in a Ziploc bag and press all of the air out until flattened. Freeze for up to 3 months.
More frequently asked questions:
Guacamole is full of healthy fats, which makes it high calorie, but low-carb. Healthy fats are an important part of a balanced diet and can help keep you full. Guacamole is definitely a keto-friendly food and good in moderation!
If your guacamole turns brown from oxidation (oxygen contact with the avocado) it should still be okay to eat so long as it's been stored properly and isn't more than three days old (or showing other signs of spoilage)!
This recipe makes enough guacamole for 4-5 people. As a general rule of thumb, I like to use one large avocado for 2 people. I've never come up short when following this guideline!
If you don't have time to make your own guacamole, you can buy it pre-made at the grocery store. Typically you'll find it in the refrigerated area of the produce section or in the deli.
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4 Ingredient Guacamole Recipe
Equipment
- Mixing Bowl
- Fork for mashing
Ingredients
- 2 large ripe avocados *see note below
- 1 roma tomato *diced *see note below
- Juice from ½ lime
- salt to taste
Other optional mix-ins:
- Diced red onion, chopped cilantro, diced jalapeno peppers or spices like chili powder, garlic, crushed red pepper flakes, etc!
Recipe notes:
Ripe avocados: if your avocados aren't ripe enough they will be really hard to mash. Ripe avocados will have a little give when pressed with your fingers. Let them sit for a day or two if they aren't quite ready yet. Roma tomato: other varieties of tomatoes will work fine! You can also use a 2-3 tablespoons of salsa in place of tomatoes.Instructions
- Cut avocados in half and remove seeds. (*Tip: if making ahead of time, save one seed to store with your guacamole to help prevent browning). Scoop avocado from shell into a small mixing bowl.2 large ripe avocados
- Use a fork to mash avocado until desired texture is reached, make it chunky or smooth!
- Add salt, diced tomato, and lime juice. (I typically use juice from ½ of a lime. If you like the citrus flavor, you can use a whole lime)!1 roma tomato, salt to taste, Juice from ½ lime
- Fold ingredients together until well incorporated.
- Serve with chips & salsa if desired. Enjoy!
Storage instructions:
- Refrigerate: mix avacado seed into guacamole and pat down to create a flat surface on top. Cover with a very thin layer of water and seal with plastic wrap or an airtight lid. Your guacamole should last in the refrigerator for 1-3 days. When you're ready to enjoy your treat, pour water out and give it a good mix.
- Freeze: I wouldn't recommend freezing guacamole that contains tomatoes, onions or other high water content ingredients mixed is as this can cause issues with texture. You can make a batch without mix-ins for freezing and add them later! Place mix-in free guacamole in a Ziploc bag and press all of the air out until flattened. Freeze for up to 3 months!
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Anna says
I am definitely making this recipe for the coming weekend. It's perfect for a hot summer weekend. Thank you for sharing recipes that are so achievable and easy to make.
Garlic Salt & Lime says
Thank you for your kind words, Anna! This recipe is definitely perfect for summer and 4th of July weekend!