This Easy Guacamole Recipe Gets Rave Reviews (No Tomatoes or Onion)

Inside: This easy guacamole recipe with no tomato or onion couldn’t be simpler. Just four fresh ingredients. It gets rave reviews!

You know when someone gushes over your new skirt and you feel obligated to confess that you got it for $3.99 on the clearance rack at Target like you got away with some kind of crime?

That’s how I feel about this guacamole.

When I take this easy guacamole recipe to a potluck or serve it at a party, I always get compliments on it–and someone inevitably asks for the recipe.

Then I feel sheepish because it’s SO. DARN. SIMPLE. So I fall all over myself explaining that I don’t really deserve any praise.

But they don’t care. It’s good, and they want the recipe.

So, as with your new skirt: Just take the compliment!

Why this recipe is so good

Most guacamole recipes are more elaborate than this one, calling for onion, tomato, or peppers. But I’m convinced that the reason this recipe gets so much love is because the simple, fresh flavor really shines through.

One of my teen’s friends even declared that my simple recipe is “better than Chipotle’s”, which I consider a stellar compliment!

Ingredients you need for this easy guacamole

• Avocados: You’ll need two medium avocados.
• Lime juice: I recommend fresh-squeezed. One medium lime should give you enough.
• Garlic: You can use fresh garlic or garlic powder.
• Salt: I prefer kosher salt, but you can use table salt too.

How to make this simple recipe

Cut your avocado in half, around the pit and turn to open. Scoop out the avocado flesh into a small bowl. Add the fresh lime juice, garlic, and salt and mash with a potato masher or with a fork until smooth with some remaining chunks. If you prefer chunky guacamole, simply mash it less. Add a handful of chopped, fresh cilantro if you like it (if cilantro tastes like soap to you, skip it!).

Is guacamole healthy?

Avocados are rich in fat, which is why it has a reputation of being decadent (that, and the fact that it’s served with chips and margaritas!). 

But most of the fats in creamy avocados are the healthy monounsaturated kind, the same ones found in olive oil that have been found in research to be good for heart health.

How do you know when an avocado is ready?

It’s the million-dollar question!  Here’s some advice from the Hass Avocado Board on choosing and storing avocados:

• Place the avocado in your hand and give it a very gentle squeeze at the top. Ripe avocados will feel soft but not mushy.
• Avoid avocados that have indentations in their skin.
• Refrigerate ripe avocados if you’re not ready to use them. They’ll keep several days that way.
• Place an avocado in a brown paper bag with an apple or banana to speed up the ripening (the bananas release ethylene gas, which speeds ripening process of produce around it)
• Choose firm, unripe avocados if you don’t need to use them for several days. Keep them on the counter to ripen.

What’s the best way to cut an avocado?

Slice the avocado lengthwise around the center avocado pit, then twist the halves in opposite directions to pull apart. Use a spoon to carefully remove the pit. Scoop out the flesh with a spoon or cut the halves into slices and peel away the skin.

What should you serve with guacamole?

Chips of course! Crunchy tortilla chips are the best. Serve it with your favorite tortilla chips, or you can make your own batch of Homemade Tortilla Chips pretty easily using corn tortillas.

Obviously this makes a delicious dip. But you can also use this basic guacamole recipe to make avocado toast. Sometimes I swap the lime juice for fresh lemon juice. Otherwise, make it the same way and spread on a sturdy piece of toasted bread. You can add a sprinkle of Everything Bagel seasoning or top with a fried egg. Makes a healthy snack or satisfying lunch!

How do you keep leftover guacamole from browning?

According to Avocados from Mexico, here’s how to delay the browning process:

• Put your guacamole in an airtight container. Pat it down with the back of a spoon to make the top even.
• Pour a very thin layer of water or fresh lemon juice or lime juice over the tops. This makes a barrier between the guacamole and the air.
• Cover the top with a layer of plastic wrap, pressing down so it’s on top of the surface of the guacamole, pressing out any air bubbles.
• Seal container and keep in the fridge for 1-2 days.
• When you’re ready to enjoy it again, pour off the liquid, give it a stir, and enjoy!

Recipe card for Easy Guacamole

Recipes to serve with guacamole

Baked Turkey Tacos

Easy Fish Tacos

Freezer-Friendly Beef Burritos