Classic Guacamole
Good guacamole needs only a handful of ingredients and a light hand. Mash the avocados until creamy but still a little chunky, then fold in lime juice, onion, jalapeño, tomato and cilantro. It is naturally vegan and gluten-free, so everyone at the table can dig in.
Published
- Prep Time
- 10 mins
- Cook Time
- No cook
- Total Time
- 10 mins
- Servings
- 6 servings
How do you make Classic Guacamole?
Mash 3 ripe avocados with 2 tbsp lime juice and 1/2 tsp salt, leaving some chunks. Fold in finely diced white onion, minced jalapeño, diced tomato and chopped cilantro. Taste and add more lime or salt, then serve straight away with tortilla chips. To store it, press plastic wrap onto the surface and refrigerate for up to 1 day.
- Total time
- 10 mins
- Calories
- 120 per serving
- Protein
- 1.5 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- No-cook
Ingredients
Equipment
Mixing bowl or molcajete · Fork or potato masher · Sharp knife
Quick Directions
Mash the avocados
Halve the avocados, remove the pits and scoop the flesh into a bowl.
Fold in the rest
Add the onion, jalapeño, tomato, if using, and cilantro, and stir gently to combine.
Taste and serve
Taste and add more lime juice or salt if needed.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic guacamole.
Mash the avocados
Halve the avocados, remove the pits and scoop the flesh into a bowl. Add the lime juice and salt and mash with a fork or potato masher until mostly smooth, with a few small chunks left.
Fold in the rest
Add the onion, jalapeño, tomato, if using, and cilantro, and stir gently to combine.
Taste and serve
Taste and add more lime juice or salt if needed. Serve straight away with tortilla chips.
Recipe Tips
- A ripe avocado yields to gentle pressure. Flick off the small stem cap: green underneath means it is ready, brown means it is past its best.
- For a milder onion flavour, rinse the diced onion in a sieve under cold water and drain it well.
- Make guacamole close to serving time. If you need to make it ahead, press plastic wrap directly onto the surface so no air can reach it.
- Cilantro tastes soapy to some people. Leave it out, or serve it on the side.
Variations
- Smoky guacamole: add 1/2 tsp ground cumin and 1/4 tsp smoked paprika.
- Mango guacamole: fold in 1 small ripe mango, finely diced.
- More heat: leave the seeds in the jalapeño or use a serrano chili.
Nutrition (per serving)
| Calories | 120 |
|---|---|
| Protein | 1.5 g |
| Carbs | 8 g |
| Fat | 10 g |
| Saturated fat | 1.5 g |
| Fibre | 5 g |
| Sugar | 1 g |
| Sodium | 195 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Press plastic wrap directly onto the surface and refrigerate for up to 1 day. If the top browns, scrape off the thin brown layer and stir; the guacamole underneath is fine.
Classic Guacamole FAQs
How do I stop guacamole from turning brown?
Guacamole browns where it meets the air. Lime juice slows it down, and pressing plastic wrap directly onto the surface keeps air out. If the top darkens, scrape off the thin layer; it is safe but looks less appealing.
How do you know if an avocado is ripe?
It should yield to gentle pressure without feeling mushy. Flick off the small stem cap: if it is green underneath, the avocado is ready. Hard avocados ripen in 2-4 days at room temperature.
Can I make guacamole the day before?
It is best fresh, but you can make it up to 1 day ahead. Press plastic wrap onto the surface, refrigerate, and stir in a squeeze of lime before serving.
How many calories are in guacamole?
One serving of this recipe, one-sixth of the bowl, has about 120 calories and 5 g of fibre. Most of the fat comes from avocado. The chips you serve it with are extra.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
