You’ll love this easy guacamole recipe! With just 6 simple ingredients (plus, a little salt), it’s the best guacamole you can make. Plus, it comes together in less than 10 minutes.
If you’re like me, you’ve probably made guacamole by winging it. Mash up a few avocados, add some onion, a squeeze of lime, maybe a little cilantro. While this works, I’ve now realized for consistently irresistible guacamole you need to follow this recipe. It’s the perfect ratio of salty, tangy, and a little spicy, and in my option, the best gauc! I have a feeling, this authentic recipe is one you’ll be going back to over and over again.
How to Make Guacamole
We’re making the best authentic guacamole. This means no fillers like peas or edamame, and no add-ins like black beans, corn, or tomatoes. All you need is a few perfectly ripe Hass avocados, lime, finely chopped red onion, garlic, salt, cilantro, and jalapeño for a little kick.
The results? A creamy, tangy, slightly spicy dip that’s highly addictive.
Aside from the ingredients, texture is an important part of making the best guacamole. While everyone has their own guac preferences, finding a balance between smooth and chunky makes all the difference. The key is to chop and fold the ingredients together, rather than mashing them with a fork or spoon. This way you taste the texture of the avocado without it being all mushy.
How to Store Guacamole (and keep it green!)
Fact: No one likes brown guacamole. This browning occurs from compounds in the avocado flesh that oxidize when coming into contact with the air. It’s perfectly safe to eat and doesn’t mean your guacamole or avocado went bad. But I think we can all agree, brown guacamole it’s that appetizing. To ensure you’re serving fresh, bright green guac, make it just before serving.
That being said, guacamole can keep for several days if you store it properly. There are several ways to prevent your guacamole from turning brown. Of all the tricks, including storing it with the pit or half an onion, I’ve found two that work best.
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- Plastic Layer: Simply press a layer of plastic wrap over its surface before sealing it in an airtight container and storing it in the fridge.
- Water Method: Place the guacamole in an airtight storage container. Smooth the top with a spoon so it’s completely flat on top. Add about 1/2 inch of water on top. Place the lid on the storage container and store it in the fridge. Before using, drain the water off the top and give it a stir.
Both ways work because they prevent the air from coming in contact with the surface of the guacamole. If you use the water method, don’t worry about your guac getting soggy. It won’t! Think back to high school chem. Fat and water don’t mix. They stay separated with the heavier fat sinking to the bottom while the water stays suspended on top!
How to Serve Guacamole
Tortilla chips are a must! But guac also pairs wonderfully with sliced veggies. Try carrots, bell peppers, sliced cucumbers, radishes, or even jicama for a Mexican twist.
That being said, guacamole doesn’t just have to be a dip! Use it as a healthy fat to top a salad, grain bowl, chili, or baked potato. Spread it on a sandwich or wrap in place of mayo. Layer it on the base of hard-shell tacos to keep your ingredients from falling out. You can even try using it a replacement for mayo in egg salad or tuna salad for a more flavorful spin on the classic.
NOURISHED BY NUTRITION FACTS
Healthy Fats
Guacamole often gets a bad rap. But why? We have an obsession with avocado toast and avocados get praised as one of the best healthy fats. So what makes guacamole different? Think about what you typically eat with guacamole…fried tortilla chips. While this isn’t bad, it’s easy to overdo if mindlessly dipping chip after chip and piling on the guac.
While guacamole is high in fat, healthy fats like those found in avocados are essential. They’re key for keeping you feeling full and satisfied and also maintaining healthy hormone levels. My recommendation is to not fear guacamole or healthy fats. Just be mindful of portion size. Use a plate to enjoy your guac and balance it out with chips and veggies.
Avocado
I can’t talk about guac without mentioning the benefits of avocado! It’s the ultimate beauty food in my opinion. This fiber-rich healthy fat helps give you luscious locks and clear, glowing skin. Avocados are a good source of vitamin K, folate, vitamin C, potassium, and B vitamins. They’re full of healthy monounsaturated fat, the majority coming from oleic acid. Oleic acid is the main healthy fat in olive oil that is known for its heart-protective properties. Numerous studies have shown that avocado improves “bad” LDL and “good” HDL cholesterol, as well as blood triglycerides (1).
IF YOU LOVE THIS Classic Guacamole, YOU’LL ALSO LIKE These Mexican Recipes…
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- Vegan 7-Layer Dip
- The Best Dairy-Free Queso
- Grapefruit Paloma (coming soon!)
- Classic Margarita – Love and Lemons
- Vegan Loaded Nachos – A Couple Cooks
The Best Guacamole
You’ll love this easy guacamole recipe! With just 6 simple ingredients (plus, a little salt), it’s the best guacamole you can make. Plus, it comes together in less than 10 minutes.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1/2-3 cups 1x
Ingredients
2 large ripe Hass avocados (or 3 medium avocados), halved and pitted
2 tablespoons finely chopped shallot or red onion
2 tablespoon minced fresh jalapeño
2 teaspoons minced garlic
1/2 teaspoon sea salt
Juice of 1 lime (about 2 tablespoons)
1/4 cup chopped cilantro, divided
Instructions
In a large bowl, combine the avocados, shallots, garlic, jalapeño, lime juice, and salt. Using a large spoon, chop and mash the ingredients until combined but still chunky. Taste and adjust seasonings as necessary.
Serve with tortilla chips or add to your favorite dish.
To store, place the guacamole in an airtight container and cover with 1/2 in of water. Once ready to serve, dump out the water. Stir and serve. place plastic wrap, pressing the wrap into the top of the guacamole and sealing on the edges.
Another option is to add a small amount of water on top of the guacamole. Once ready to serve, you can dump out the water, give it a stir and serve! The guacamole will last up to 4 days in the fridge.
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.
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