This healthy guacamole recipe is my favorite. It uses fresh ingredients and minimal prep. Easy to make at home, you’ll need ripe avocados, cherry tomatoes, purple onion, garlic, lime, fresh cilantro and coarse salt.
What is guacamole and how to make it
Guacamole originates from Mexico and is traditionally simply mashed avocado with sea salt. Adding lime, tomatoes and other fresh ingredients brightens the flavor and makes the dip more complex. Try this healthy guacamole for your next party or as a Saturday afternoon snack.
How to make healthy guacamole
Making guacamole is straightforward. The most important ingredient is a ripe avocado.
How to recognize a ripe avocado
Ripe avocados have deep green to almost black skin and give slightly when pressed—soft but not mushy. If the skin is bright green and the fruit feels hard, it’s not ripe and will taste bland. Overripe avocados will have brown flesh and an off smell; discard those.
Why buy avocados firm and let them ripen at home
Buying firm, unripe avocados reduces the chance of getting an overripe fruit at the store. Ripe fruit can be delicate in transport and may already be past its best when displayed for sale.
How to ripen avocados faster
To ripen avocados faster, leave them in a fruit basket at room temperature for one to two days. When the skin darkens and the fruit yields slightly to gentle pressure, it’s ready to use.
Ingredients for a healthy guacamole
For a vibrant, healthy guacamole you need fresh, simple ingredients:
- Avocados — ripe, with skin that is dark and slightly soft.
- Purple onion — finely chopped; it adds a bright, slightly sharp note.
- Cherry tomatoes — halved; sweeter and juicier than large tomatoes.
- Garlic — crushed; optional but adds depth.
- Lime — fresh lime juice is essential for brightness; lemon can substitute in a pinch.
- Cilantro — finely chopped; add to taste (replace with parsley if you dislike cilantro).
- Salt — coarse or flaky salt brings out the flavors.
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Ingredients for guacamole -
Avocado with cherry tomatoes and purple onion
How to cut an avocado and remove the pit
Wash the avocado. With a chef’s knife, cut lengthwise around the pit, twist the halves to separate, then carefully strike the pit with the knife blade and twist to lift it out. Scoop the flesh into a bowl and mash gently with a fork, leaving some chunks for texture.
Combine the mashed avocado with finely chopped onion, halved cherry tomatoes, crushed garlic, juice from two limes, salt and chopped cilantro. Stir to combine and taste—adjust salt or lime as needed. Serve at room temperature with tortilla chips.
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Remove the avocado flesh from the skin -
Add cherry tomatoes and purple onion
What to serve with guacamole
- Corn tortilla chips — classic and crunchy.
- Carrot sticks — a sweet, healthy alternative.
- Cucumber slices — crisp and refreshing with guacamole.
- Celery stalks — mild and low-calorie dippers.
- Sourdough bread — spread guacamole on toasted slices and top with seeds for a hearty snack.
Important: Serve guacamole at room temperature. Cold guacamole tastes muted, so let refrigerated dip come to room temperature before serving.
How to store guacamole
Store leftovers in an airtight container in the refrigerator for up to three days. Avocado oxidizes and will brown over time. To slow browning, press fresh lime or lemon juice over the surface, then cover the dip with plastic wrap so the wrap is directly touching the surface, eliminating air pockets before sealing with the lid.
Other ways to use avocado
Beyond a dip, guacamole works as a topping for nachos and tacos or as a filling for burritos. Avocado can also enhance salads, sandwiches and deviled eggs.
- Tacos with sausages (try guacamole as a topping)
- Chili con carne (serve guacamole on the side)
- Tex-Mex salad in a tortilla bowl (add a scoop of guacamole)
- Deviled avocado quail eggs (use avocado for a creamy filling)
BEST GUACAMOLE EVER
Ingredients
- 4 medium ripe avocados
- 1 medium purple onion, finely chopped
- 15–20 cherry tomatoes, halved
- 2 cloves garlic, crushed
- 2 medium limes, juiced
- 1 tsp salt
- 1/4 cup cilantro, finely chopped
Instructions
- Wash and halve the avocados. Remove the pit by carefully striking it with a knife and twisting to lift out.
- Scoop the flesh into a bowl and mash with a fork, leaving some chunks for texture.
- Add the chopped onion, halved cherry tomatoes, crushed garlic, lime juice, salt and chopped cilantro. Stir to combine.
- Taste and adjust seasoning with more salt or lime juice if needed. Serve at room temperature.
Notes
- Use ripe avocados for best flavor and texture.
- Purple onion has a sharper bite; use white onion if you prefer a milder sweetness.
- For heat, add a small jalapeño, seeded and finely chopped.
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