Guacamole. There’s so many words to describe it: rich, creamy, simple, healthy, delicious! But more than that, it’s ridiculously easy to make!
I know that a lot of others will have hard and fast rules for making their guac, that some people will swear that it must be one way never the other, but the truth is, I believe that once you have the basic ingredients down, you can customize this recipe to suit your own personal taste.
Honestly, you can make this recipe as simple or as complicated as you like. In its simplest form, a healthy bit of salt and ripe Haas avocados are all you need. Everything else is arguably extra and optional.
Now let’s talk tomatoes. You’ll notice in my picture that there are none. To tomato or not to tomato, that is your personal choice. I prefer it without any tomato. To me, the tomato adds nothing more than filler to a guacamole, but if you like it or believe that it’s a guac-sin to not include them, then feel free to dice up some plum tomatoes and add them in!
Onions, many swear by red onions and red onions only, but white or yellow can work too, just use a bit less since they do tend to have a stronger flavor and sharpness to them.
The same goes with the lemon. In reality, the main purpose of the lime or lemon is to keep the avocados from oxidizing and turning an unappetizing brown color. That being said, the citrus adds in a bit of much needed acid, which complements the fattiness of the avocados. With the lemons, you get the added bonus of a touch of sweetness to the guacamole. (As a side note the lemons make this guacamole perfect for “avocado toast” so keep that in mind!)
Other optional spices include, cayenne, jalapenos, or even chilies if you like a little bit of spice and heat, garlic, which, as much as I love, I exclude from my guacamole since I believe even the smallest amount over-powers the dish. Remember, the avocados are the main ingredient and should be the star, everything else should complement it, not cover it up. And finally, there’s cilantro. To me, this and the lemon adds that freshness that rounds out the overall flavors and lightens the avocado’s richness.
When it comes time to making this dish there is something everyone agrees on: You must mash it all together by hand. No blending, pulverizing, or blitzing in a blender or food processor. You can use a mortar and pestle or the more common method, a bowl and fork.
Whether you have it as a dip with tortilla chips (you won’t believe how easy it is to make your own!) or slather it on a slice of toast, this guacamole is undeniably delicious!
Simple and Healthy 5-minute Guacamole
- 3 Haas avocados (ripe)
- 1 tsp Himalayan salt (to taste)
- 1 tbsp yellow onion (finely chopped)
- 2 tbsp fresh cilantro (finely chopped) or 1 tbsp fresh parsley
- 2 tbsp lemon juice
- 1/2 clove finely diced garlic (optional)
- 1 seeded and finely diced jalapeño (optional)
- 1/2 tsp cayenne pepper (optional)
- 1-2 diced plum tomatoes (optional)
- Cut the avocados in half around the pit and twist both halves to split them. Using a spoon, scoop out the insides into a bowl and discard the skins.
- Add the onion, salt, cilantro, lemon juice, and any other herbs and spices you'd like to use to the bowl and mash it all together with a fork until the avocado is smooth and there are no large chunks left.
- Serve immediately, either as a dip or as a spread.
- A trick for easily telling if your avocado is ripe is to gently press down just to the side of the stem (top). If it's ripe it will be soft.
- An easy way to remove the pit of the avocado is to palm the half containing the pit or set it down nestled in a kitchen towel on the counter to keep it still, and use just enough force to drive the edge of the knife across the seed. Then twist clockwise or counter-clockwise to loosen the seed. When you pull your knife away the seed should easily come with it!
- Avocados can tolerate a lot of salt so don't be too shy. I recommend starting with a tsp of salt and adjusting as needed.
- Once you've made the guacamole, allow the ingredients to sit for five minutes so all flavors can meld together completely before you attempt to adjust the seasoning and salt levels.