This easy guacamole recipe takes about 10 minutes and needs just a handful of fresh ingredients: ripe avocados, lime, onion, cilantro and a little salt. No cooking required.
Why this guacamole recipe works
- Ripe, slightly soft avocados give the creamiest texture without needing a food processor.
- Fresh lime juice adds brightness and helps slow browning.
- A rough mash, rather than a smooth puree, keeps some texture, like restaurant-style guacamole.
- Ready in about 10 minutes with no cooking involved.
Looking for more snacks and appetisers? Browse our snacks and appetisers, or try our cheesy garlic bread next.
Recipe details
- Serves: 4 as a snack
- Preparation: 10 minutes
Ingredients
- 3 ripe avocados
- 2 tablespoons fresh lime juice
- ¼ small red onion, finely diced
- 1 small tomato, deseeded and diced
- 1 small green chilli, finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 1 small garlic clove, finely grated
- ½ teaspoon fine salt, or to taste
How to make guacamole
1. Halve and scoop the avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
2. Add the lime juice and mash
Add the lime juice straight away, then mash the avocado with a fork to your preferred texture, from chunky to fairly smooth.
3. Fold in the rest
Gently fold in the onion, tomato, chilli, cilantro, garlic and salt. Taste and adjust the salt or lime juice as needed.
4. Serve
Serve straight away with tortilla chips, or spoon over tacos, eggs or a salad bowl.
Tips for the best guacamole
- Use avocados that yield to gentle pressure but are not mushy.
- Add the lime juice as soon as the avocado is mashed to help slow browning.
- Rinse the diced onion briefly under cold water if you want a milder flavour.
- Taste before serving. Avocados vary, so salt and lime need adjusting each time.
Variations
- Smoky guacamole: stir in ¼ teaspoon smoked paprika or a diced chipotle in adobo.
- Fruity guacamole: add 50 g finely diced mango or pineapple for a sweet contrast.
- Roasted garlic: use roasted garlic instead of raw for a milder, sweeter flavour.
- No cilantro: leave it out or swap in chopped fresh parsley if you are not a fan.
Storage
Guacamole is best eaten fresh. To store briefly, press cling film directly onto the surface to limit air contact, and refrigerate for up to a day. Expect some browning on top; simply stir or scrape it away before serving.
Frequently asked questions
Why does guacamole turn brown?
Avocado flesh contains an enzyme that reacts with oxygen in the air, a process called enzymatic browning. Lime or lemon juice slows this reaction but does not stop it completely, so some browning is normal.
Can I make guacamole ahead of time?
It is best made close to serving. If needed, prepare it up to a few hours ahead, press cling film onto the surface, and refrigerate.
How do I keep guacamole from turning brown?
Add lime juice immediately after mashing, press cling film directly onto the surface to remove air pockets, and store in the coldest part of the refrigerator.
Can I freeze guacamole?
Plain mashed avocado with lime juice can be frozen for up to 3 months, though the texture softens on thawing. It is best to add the onion, tomato and cilantro fresh after thawing.
What can I serve with guacamole besides chips?
Try it on tacos, spooned over eggs, spread on toast, or served alongside grilled chicken or fish.
For more quick snacks, see our snacks and appetisers recipes.