Healthy Guacamole Recipe
I’m excited to share my favorite healthy guacamole recipe! You can make the best guacamole recipe in just 10 minutes. It’s loaded with avocados, cilantro, tomatoes, garlic, and onion — finished with a spritz of lime!
Why This Recipe Works
I recommend this guacamole recipe to everyone because the difference between a mediocre guacamole and one that hits it out of the park is all about the ratios. Not too onion-y (check out a tip below that I do for the onions that makes a difference) and the perfect balance of lime and cilantro.
- Avocados: It’s very important to get the perfect ripeness in the avocados you use. We don’t want crunchy guacamole. See tips below for selecting the perfect avocado.
- Onions: It’s all about the color when it comes to Mexican food. I love using purple onions in my guacamole because the color pops and the flavor is just a bit more distinctive to a traditional yellow or white onion.
Feel free to add diced jalapeños and cayenne pepper to turn up the heat. Spices such as cumin and smoked paprika are perfect to use in a guacamole as well.
The best rule of thumb is this: taste and season as you go.
- Cut the avocados in half and remove the large pit. Place the avocados in a bowl.
- Add the remaining ingredients to the avocados. This includes the diced onion, tomatoes, cilantro, salt, pepper, garlic, and lime juice.
- Stir to combine ingredients. Add salt and pepper to taste.
Texture. I prefer my guacamole to be on the chunky side. So I’ve found using a pastry blender keeps a bit chunkier texture. If you don’t have a pastry blender, using a fork is fine.
Avocados. If you bring home a firm avocado from the grocery store, leave it at room temperature for a few days until it becomes softer when you gently squeeze it. Avocados will also ripen a lot quicker if they are stored in a brown paper bag.
If, on the other hand, you select perfectly ripe avocados and you don’t plan on making guacamole that day, place the ripe avocados in the refrigerator to slow down the ripening process.
Onions. Rinse the onion under water. After dicing the purple onion, I put it in a fine mesh sieve and gently rinse it under water for a few seconds. This takes some of the harsh bite out of the onion. Not a crucial step, but one I’ve been using over the years.
Tomatoes. You can use fresh garden tomatoes, Roma’s, even an heirloom tomato to make guac.
Store the healthy guacamole in an airtight container in the fridge for about 2 days. If you want to ensure the guacamole will keep better, saving the avocado pits and putting those in with the guacamole can help. However, the lime juice should also help keep the avocado from browning quickly.
An avocado is ripe and ready to use when you can give it a little squeeze of pressure and it gives in a bit. You don’t want it to be too mushy that it gives a ton when you barely squeeze it, and you don’t want it to feel hard. You can also remove the tiny stem cap at the top. If the cap takes a bit to come off and is almost white underneath, it’s probably not ripe enough. If it comes off easily and the color is a bit darker — and it passes the gentle squeeze test, it’s good to eat.
Put it in a brown paper bag at room temperature for a day or two. Check it often until it reaches your desired ripeness.
The great thing about guacamole is how customizable it is. I love adding tomatoes to my guacamole because of the juicy nature and the additional flavor and texture element. The bare bones of guacamole are usually avocado, onion, salt and lime, with the occasional addition of cilantro and/or tomatoes.
Other Delicious Chip Dips
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review.
Healthy Guacamole Recipe
- 3 avocados - pitted and chopped
- 1/4 cup cilantro - chopped
- 1/4 cup red onion - diced (then rinsed in a fine mesh strainer)
- 1 tomato - diced (about 1/2 cup)
- 1 lime - juiced
- 1/2 teaspoon garlic - minced, about 1-2 cloves
- kosher salt - to taste
- pepper - to taste
- Add avocado to medium sized bowl. Smash with fork or pastry blender to desired chunkiness.
- Add the cilantro, red onion, diced tomato, lime juice, minced garlic, salt and pepper to the mashed avocados. Stir to combine.
- Serve immediately with tortilla chips or cover and place in the fridge until ready to serve.
This recipe was first published July 2018 but was updated April 1, 2021, to include new photos and better instructions for how to make the best healthy guacamole.