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An angled head on image of a bowl of guacamole with yellow corn tortilla chips in the background
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5 from 2 votes

Simple and Healthy 5-minute Guacamole

A simple and easy guacamole that can be seasoned and customized to suit your personal taste!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Mexican
Servings: 4
Calories: 248kcal
Author: Kitrusy

Ingredients

  • 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 garlic finely diced(optional)
  • 1 jalapenos seeded and finely diced (optional)
  • 1/2 tsp cayenne pepper (optional)
  • 1-2 tomatoes diced (optional)

Instructions

  • 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.
    Or, add all your ingredients into a mini food processor and pulse until smooth and creamy.
  • Serve immediately or store for later use.
    Fridge: Place your guacamole into a container and smooth the top out, place a piece of plastic over the smoothened surface and cover your container. This will keep your guacamole from oxidizing. Store for up to 3 days.
    Freezer: Scoop your guacamole into freezer-safe zip-seal bags. Remove as much as the air out of it as possible. Seal and place into your freezer for up to three months. To reuse, allow it to defrost at room temp or in the fridge overnight.

Notes

  • 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.