This basic guacamole recipe couldn’t be easier with just four simple ingredients. Make this easy guacamole and wait for the compliments to roll in!
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 basic 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!
How to Make This Basic Guacamole Recipe
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, flavors really shine through.
Yes, Guacamole is Good For You!
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 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 to 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 apply gentle pressure. 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 paper bag with an apple or banana to speed up the ripening.
- Choose firm avocados if you don’t need to use them for several days. Keep them on the counter to ripen.
The Best Way to Cut An Avocado
Slice the avocado lengthwise around the center 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.
No-Fuss Guacamole
Ingredients
- 2 ripe avocados
- Juice of 1 medium lime
- Two small garlic cloves, pressed or minced (or 3/4 teaspoon garlic powder)
- 1/2 teaspoon salt
- Optional: Handful of fresh, chopped cilantro
Instructions
- Slice avocados lengthwise all around and twist to open. Scoop out flesh into small bowl.
- Add lime juice, garlic, 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: 8 Serving Size: 1 ServingsAmount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 2g
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