Easy Homemade Guacamole Recipe

This easy guacamole is made by mashing ripe avocado with fresh lime juice, tomato, red onion, cilantro, and salt. Plus unlike traditional guacamole recipes, this version uses salsa for an extra layer of flavor, while keeping the preparation simple, fresh, and completely no-cook.

Guacamole is one of those things I can never resist. Creamy avocado, juicy tomato, fresh lime juice, red onion, cilantro, salsa, and salt all mashed together into something that’s cool, bright, savory, and completely scoopable. Put a bowl of it in front of me with some gluten-free tortilla chips and I’m a very happy girl.

For our family gatherings, my son’s fiancée has a sweet way of showing up with the most interesting assortment of ingredients. She loves putting together charcuterie boards, and I never know what she’ll bring next: different cheeses, gluten-free crackers, meats, nuts, fruit, jam… you get the idea. She’s really good at making a spread that makes you want to try a little bit of everything.

So, this past July 4th, she asked me a simple question:

“Do you like guacamole?”

Wow. I sure do.

She started pulling things out of her tote bag: a lime, a tomato, a red onion, cilantro, salsa, and three perfectly ripe avocados.

“Salsa is my secret ingredient,” she told me.

Oh, salsa! I like where this is going.

“It would be good if we had a little more cilantro.”

“I have cilantro!”

“And salt.”

“Of course, I have salt, too!”

Well, there you go. We were in business.

She put everything together right there, and the result was exactly what you want homemade guacamole to be: fresh, creamy, chunky, and bright with lime.

And naturally, I asked her for the recipe. Because when someone makes something this good, you get the recipe.

Here’s the easy, no-cook guacamole recipe.

Ingredients

You will need ripe avocados for guacamole. Look for avocados that give slightly when you gently press it with your fingers. They should feel soft but not mushy. If they’re very firm, give them a couple of days to ripen before making guacamole. I also like to check under the stem. If it comes away easily and the flesh underneath is green, the avocado is usually ready to use.

Roma tomatoes work best in this recipe. They’re a type of plum tomatoes, oval shaped, meaty, and dense so your guacamole won’t turn out watery. Look for brightly-colored skin and gently feel the tomato for plumpness. Plum tomatoes are firmer when ripe than most other types of tomatoes.

The remaining ingredients are fresh lime juice, diced red onion, fresh cilantro, and salt. And then there’s the secret ingredient: salsa! Use your favorite store-bought variety or try my homemade salsa, made with roasted tomatoes.

Instructions

*Free printable recipe card is available at the end of the post.

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To begin, toss your vegetables in a large mixing bowl for mashing. Choose a sturdy bowl that won’t scratch easily. A glass or stainless-steel bowl is a good choice.

Squeeze fresh lime juice over the mashed avocado for a burst of flavor and to help keep it from browning.

Mash the avocado with a wire masher or a fork as you combine it with the other vegetables.

Add cilantro, salsa, and salt and stir.

Bam! Just like that, you’ve got delicious homemade guacamole ready to serve.

Serving suggestions

Here are some serving suggestions that fit this guacamole nicely:

• With gluten-free tortilla chips or fresh vegetables: The classic, and probably the first thing I’d reach for.
• Alongside tacos: Add a generous spoonful to gluten-free tacos, fajitas, or skinny low carb taco bowls.
• On eggs: Spoon it over scrambled eggs, an omelet, or fried eggs for an easy breakfast.
• On a charcuterie board: Add a bowl of guacamole alongside gluten-free crackers, cheese, meats, nuts, and fresh fruit.
• With baked or grilled potatoes: A dollop of guacamole makes a simple potato feel like something special.
• With grilled meats: Guacamole is especially good alongside grilled chicken, steak, or burgers.

This guacamole would also be delicious spread on sliced air-fried turkey breast, whether you make a gluten free sandwich or keep it low-carb with a lettuce wrap.

Pro tips and recipe notes

1. How do you keep guacamole from turning brown?

The lime juice in guacamole helps slow browning, but some discoloration is still natural once the avocado is exposed to air. To keep it looking fresh, press plastic wrap directly onto the surface of the guacamole, making sure there are no air pockets, and refrigerate it until you’re ready to serve.

2. Can you make guacamole ahead of time?

Yes. You can make guacamole a few hours ahead, which makes it especially convenient when you’re entertaining. Prepare it as directed, cover the surface tightly, and refrigerate until you’re ready to serve. Give it a quick stir before putting it out.

3. How long does homemade guacamole last in the refrigerator?

Homemade guacamole is best enjoyed fresh, but it can generally be refrigerated for about 2 days when stored properly in an airtight container. The surface may darken over time, but that doesn’t necessarily mean the guacamole has spoiled. 

4. Is guacamole gluten-free?

Yes, traditional guacamole is naturally gluten-free (and low carb!) when made with fresh ingredients like avocado, lime juice, red onion, tomato, cilantro, salsa, and salt. Pay attention to packaged ingredients and, especially, what you serve with it. Gluten-free tortilla chips or fresh vegetables are easy choices for dipping.

I’m so glad this little recipe made its way to me. There’s something special about making something really good and then passing the recipe along so someone else can enjoy it too.

So now I’m passing it on to you. Make a bowl, grab some veggies or gluten-free tortilla chips, and share the joy with a friend. I have a feeling they’ll be asking you for the recipe, too!

Before you go, I have one more resource you might enjoy.

On those nights when you’re staring at plain chicken or fish and wondering how to make dinner a little more exciting, my Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into meals you’ll look forward to. You’ll spend less time figuring out what to cook and more time enjoying what’s on your plate.

More Tex-Mex favorites

Love those bold Tex-Mex flavors? Here are four more favorites to try next.

Gluten Free Chicken Enchiladas: This recipe includes my gluten free tortilla review! Enchiladas are made by filling soft corn tortillas with seasoned chicken, rolling them, and baking them under a homemade enchilada sauce and melted cheese.

Tex-Mex Chicken And Rice Casserole: This easy casserole is a fun and tasty meal for any day of the week. 

Ground Beef Chili With Bite-Size Hotdogs: This no-beans chili uses bite-size hot dog pieces for satisfying texture and extra flavor, making it naturally low-carb.

Small-Batch Slow-Cooker Beef Chili With Bacon: This delicious chili is infused with crispy bacon and it’s perfectly portioned for two – four servings. Just add your favorite toppings!

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5 from 1 vote

Easy Homemade Guacamole Recipe

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Easy guacamole made with creamy avocado and salsa for extra flavor. No cooking required, just mash, mix, and serve.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 91kcal

Author Barbara Bianchi

Ingredients

• 2-3 ripe avocados Slice in half, remove the pit, and scoop out the flesh
• 1 Roma tomato diced
• 1/2 red onion diced
• fresh lime juice from 1 lime
• fresh cilantro finely chopped
• 1 tablespoon salsa store-bought or homemade
• salt to taste

Instructions

• Toss your vegetables in a large sturdy mixing bowl for mashing. A glass or stainless-steel bowl is a good choice. 2-3 ripe avocados, 1 Roma tomato, 1/2 red onion
• Squeeze fresh lime juice over the mashed avocado for a burst of flavor and to help keep it from browning. fresh lime juice
• Mash the avocado with a wire masher or a fork as you combine it with the other vegetables.
• Add cilantro, salsa, and salt and stir. fresh cilantro, 1 tablespoon salsa, salt
• Adjust the lime juice, salsa, and salt to taste. Serve and enjoy.

Notes

1. How do you choose a ripe avocado for guacamole?

Look for an avocado that gives slightly when you gently press it with your fingers. It should feel soft but not mushy. If it’s very firm, give it a couple of days to ripen before making guacamole. I also like to check under the stem. If it comes away easily and the flesh underneath is green, the avocado is usually ready to use.

2. How do you keep guacamole from turning brown?

The lime juice in guacamole helps slow browning, but some discoloration is still natural once the avocado is exposed to air. To keep it looking fresh, press plastic wrap directly onto the surface of the guacamole, making sure there are no air pockets, and refrigerate it until you're ready to serve.

3. Can you make guacamole ahead of time?

Yes. You can make guacamole a few hours ahead, which makes it especially convenient when you're entertaining. Prepare it as directed, cover the surface tightly, and refrigerate until you're ready to serve. Give it a quick stir before putting it out.

4. How long does homemade guacamole last in the refrigerator?

Homemade guacamole is best enjoyed fresh, but it can generally be refrigerated for about 2 days when stored properly in an airtight container. The surface may darken over time, but that doesn't necessarily mean the guacamole has spoiled. Check for an off smell or other obvious signs of spoilage before eating.

5. Is guacamole gluten-free?

Yes, traditional guacamole is naturally gluten-free when made with fresh ingredients like avocado, lime, tomato, red onion, salsa, cilantro, and salt. If you’re following a strict gluten-free diet, pay attention to packaged ingredients and, especially, what you serve with it. Gluten-free tortilla chips or fresh vegetables are easy choices for dipping.

Nutrition

Calories: 91kcal | Carbohydrates: 6.7g | Protein: 1.4g

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