Easy Healthy Guacamole Recipe

Guacamole is my 10-minute sanity snack. It’s creamy, bright, salty-limey, and ridiculously easy to pull together with a cutting board and a bowl. We’re talking ripe avocados, a little red onion, a squeeze of lime, cilantro if you’re into it, and just enough jalapeño to keep things interesting. No dairy, no fuss, just real ingredients doing their thing. It’s healthy-ish by default, and it tastes like you put way more effort in than you did.

My family demolishes this. My husband claims he’s “just having a bite” and then hovers with the bag of chips like a seagull at a picnic. The kids scoop it on everything—quesadillas, scrambled eggs, sometimes straight off the spoon because… who am I to stop a moment of joy? This bowl is the first thing to hit the table when friends come over and usually the first thing to disappear.

How to Make It

Grab 3 ripe avocados—the kind that give a gentle squish when you press your thumb near the stem. Halve them, pop out the pits (carefully; we’re not going to the ER today), and scoop into a bowl. Sprinkle on a good pinch of kosher salt right away; it wakes up the flavor before anything else hits the party.

Finely chop 1/4 cup red onion and 1 small jalapeño (seeds out if you’re mild, leave a few in if you like chaos). Add 1–2 tablespoons fresh lime juice—start with 1 tablespoon, you can always add more. Toss in a small handful of chopped cilantro (about 1/4 cup) if that’s your vibe. I like one tiny grated clove of garlic or a pinch of garlic powder when I’m feeling extra. Optional: a small chopped Roma tomato if you’re team tomato. If you use it, de-seed so you don’t water it down.

Now, mash with a fork or potato masher. Don’t overdo it; aim for creamy with some texture. Taste. Needs more salt? Lime? A tiny pinch of cumin? Adjust like the boss you are. That’s literally it. Serve immediately with chips or shovel onto tacos before anyone notices.

✔Ingredient Notes

– Avocados: Ripe but not mushy. If the stem nub pops off and it’s green underneath, we’re good. Brown means sadness. Use 3 for about 2 cups of guac.
– Lime juice: Fresh is non-negotiable for me. Bottled works in emergencies, but I always end up adding more salt to compensate.
– Red onion: Finely dice it so no one chomps into a spicy chunk. If it’s strong, rinse in cold water and pat dry.
– Jalapeño: Seeds = heat. No shame in going mild or swapping in serrano for more kick. Start small.
– Cilantro: Love it or leave it. If you’re cilantro-averse, use finely sliced green onion or a smidge of parsley.
– Garlic: One tiny clove grated is plenty; raw garlic gets bossy fast. Garlic powder is safer for gentle flavor.
– Tomato (optional): If you add it, de-seed so your guac doesn’t turn watery. Roma or cherry works best.
– Salt & cumin: Salt wakes everything up; cumin is optional but adds warmth. A pinch goes a long way.

✔Recipe Steps

1. Halve 3 ripe avocados, remove pits, and scoop into a medium bowl.
2. Sprinkle with 1/2 teaspoon kosher salt and 1 tablespoon fresh lime juice.
3. Add 1/4 cup finely diced red onion, 1 small diced jalapeño, and 1/4 cup chopped cilantro.
4. Optional: Stir in 1 small de-seeded chopped Roma tomato and a tiny grated garlic clove or pinch of garlic powder.
5. Mash with a fork until creamy but still a little chunky; taste and adjust with more lime and salt.
6. Finish with a pinch of cumin (optional) and serve immediately.

What to Serve It With

– Tortilla chips (obviously), warm or the thick, sturdy kind that don’t snap.
– Tacos, burrito bowls, quesadillas, or grilled chicken.
– Breakfast eggs, skillet potatoes, or avocado toast upgrade.
– Crisp veggies: cucumber rounds, bell pepper strips, jicama.
– Grilled salmon or shrimp—trust me on this one.

✔Tips & Mistakes

– Don’t over-mash. A little chunk = better texture and flavor.
– Salt in layers. Start early, taste at the end.
– Add lime gradually. Too much can tip into sour-ville fast.
– Dice small. Big onion or jalapeño chunks can hijack the party.
– Skip the blender. It turns guac into puree and nobody wants that.
– If using tomato, de-seed so you don’t water it down.

✔Storage Tips

Press plastic wrap directly onto the surface, tuck it into a small container, and refrigerate up to 2 days. Extra insurance: a very thin layer of cold water on top—sounds weird, works like a charm. Pour it off, stir, and serve. It’s totally fine cold from the fridge, and yes, I’ve eaten it on toast for breakfast more times than I can count. If it browns a bit, just scrape the top layer off or stir—still tasty.

✔Variations and Substitutions

– Citrus swap: Lemon instead of lime in a pinch; add a tiny splash of orange for sweetness.
– Heat tweak: Serrano for spicier, or a dash of hot sauce if that’s what’s around.
– Herb detour: No cilantro? Try chives or green onion.
– Crunch move: Stir in diced cucumber or jicama.
– Sweet-meets-heat: Fold in chopped mango or pineapple for taco night.
– Smoky version: A pinch of smoked paprika or chipotle powder.
– Protein-ish: Stir in black beans and roasted corn for a chunky, salsa-y situation.
– Creamy swirl: A spoon of Greek yogurt makes it tangy and extra smooth (not traditional, but tasty).

Frequently Asked Questions

Easy Healthy Guacamole Recipe

Creamy, zesty guacamole made with ripe avocados, fresh lime, cilantro, red onion, and a touch of jalapeño. Perfect for chips, tacos, burrito bowls, or as a healthy spread.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 large ripe Hass avocados
• ▢ 2 tbsp fresh lime juice
• ▢ 0.25 cup red onion, finely chopped
• ▢ 1 small jalapeño pepper, seeded and minced
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 1 clove garlic, minced
• ▢ 0.5 tsp fine sea salt
• ▢ 0.25 tsp ground cumin optional
• ▢ 1 medium Roma tomato, seeded and diced optional
• ▢ 0.25 tsp black pepper, freshly ground

Instructions

Preparation Steps

• Halve the avocados, remove pits, and scoop the flesh into a medium bowl.
• Add lime juice and mash with a fork until mostly smooth with some small chunks.
• Stir in red onion, jalapeño, cilantro, and garlic until evenly combined.
• Season with salt, cumin, and black pepper. Fold in diced tomato, if using.
• Taste and adjust lime and salt to preference. Serve immediately or cover tightly and chill for up to 1 day.

Notes

For the brightest color, press plastic wrap directly against the surface to minimize browning. For extra heat, keep some jalapeño seeds or swap in serrano.