As a recovering picky eater, there are a lot of foods I never tried until I was an adult (read “My Picky Eater Recovery“). Guacamole is one of them. But once I tried it, I was hooked. Now I make it once a week–and not just for taco night. I like having guacamole and tortilla chips on hand when I’m pulling together random odds and ends and calling it dinner. It’s filling, thanks to the heart-healthy fats in avocados. My kids still aren’t sold, but that’s okay. I have hope.
A lot of guacamole recipes are more elaborate than this one. Many of them include diced onion or tomato. This one is basic enough to throw together in a few minutes. If you have cilantro, chop up a handful and include it. If you don’t, no big deal.
No-Fuss Guacamole
Prep Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 1 ripe avocado
- Juice of 1/2 lime
- 3/4 teaspoon garlic powder (or one small garlic clove, crushed)
- 1/4 teaspoon salt
- Handful fresh cilantro, chopped (optional)
Instructions
- Slice avocado lengthwise all around and twist to open. Scoop out flesh into small bowl.
- Add lime juice, garlic powder, salt, and cilantro (if using).
- Mash with potato masher or fork until well combined.
- Serve immediately. To store leftovers, press plastic wrap onto surface of guacamole (to prevent browning) and refrigerate.
Nutrition Information:
Yield: 4 Serving Size: 1 ServingsAmount Per Serving: Calories: 125 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 179mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 5g Sugar: 8g Sugar Alcohols: 0g Protein: 2g
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David says
We learned to make fresh guac when we were living in CA. The only major difference from your recipe to ours is that we use fresh garlic (using a garlic press). If you have some fresh peeled garlic gloves on hand (we get them pre-peeled at the local market), the prep time is about the same, but the taste really pops. Thanks for spreading the word on guacamole!
Sally says
David–great suggestion. I’ll try that next time. Thanks!
Kelly says
My recipe is the same as yours, except I replace the salt and garlic with chicken bullion, which is kind of evil when I bring it to a potluck and my vegan friends are all “yeah! I can eat guacamole!”
Sally says
Kelly–ooh! I will have to try that. The subbing in chicken bullion part, not the tricking my unsuspecting vegan friends part. š