6 ingredient guacamole (fresh, healthy & vegan)

Guacamole is so quick and super easy to make.

It comes together in just 5 minutes with 6 ingredients.

Avocado is a mild tasting fruit. You don’t want to overwhelm or mask the flavor.

They key is highlighting and amplifying what’s there.

The end result is an addictively delicious dip you just can’t stop eating.

In this post:

Guacamole is a smashed avocado dip that originated in Mexico.

(Written records of guacamole go all the way back to the 1500’s!)

It’s a tasty appetizer on its own with tortilla chips for dipping.

It’s also a great accent on dishes like tacos, rice bowls, burritos, and loaded vegan nachos (below).

Most of the time, yes!

The ingredients in standard guacamole are all plant-based.

Expect things like avocados, onions, lime juice, cilantro, and garlic.

Usually guacamole is dairy free and egg free.

Rarely people will include random animal products like sour cream or mayonnaise.

But that’s not standard or authentic.

If you’re making a basic homemade guacamole, it’s simple to make it totally vegan.

Yes!

The base of guacamole is avocados, which are dense in phytonutrients and heart healthy fat.

Avocados are also a rich source of antioxidants like lutein and zeaxanthin, fiber, potassium, and folate.

Avocados: Perfectly ripe avocados are a must.

If the avocados are hard, they’re not going to mash well.

If they are dented or have brown & spotted flesh, the taste won’t be nice.

Onions: Finely diced yellow onions add flavor and crunch without taking over.

Cilantro: Cilantro adds herbaceousness and color.

If you don’t like the flavor of cilantro, omit it.

Lime juice: Fresh is best when it comes to guac.

Opt for juice that has been squeezed from a lime, rather than the kind sold in a bottle.

Garlic: For best results, use a small clove of garlic that has been minced or finely grated with a Microplane zester.

Salt: Just a pinch of salt brings all of the flavors to life.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Cut your avocados in half, being careful to swivel around the pit in the center.

Use your hands to twist the avocado to separate one side from the other.

Carefully remove the pit with a knife, while the avocado is on the cutting board.

Use a knife to score the avocado flesh into a checkerboard pattern.

(Don’t cut into the peel.)

Then use a spoon to scoop “diced” avocado from the peel.

Add the following to a bowl:

• Diced avocado
• Finely diced onions
• Fresh cilantro
• Fresh lime juice
• Fresh garlic
• Salt

Mash the ingredients together with a fork.

For chunky guacamole, don’t mash too much. Let the avocado pieces stay on the large side.

For a smoother consistency, keep mashing until it’s pretty well blended.

Taste & adjust to suit your preferences.

Avocados vary in size.

So the exact seasoning balance you’ll want will change, depending on how small or big the avocados are.

Ripe avocados are essential for the best guacamole.

If you won’t need guacamole for a few days, buy firm, shiny avocados that are green and unblemished.

Allow them to ripen on the counter (at room temperature).

If you need avocados sooner, look for avocados with darker skin.

Give a very gentle push. If the avocado yields to gentle pressure with your thumb, it’s ripe enough to use.

Once your avocados are ripe, they can be used right away.

Or extend their shelf life by moving them to the refrigerator.

The refrigerator will slow their ripening, so that you can use them over several days.

If your avocados have gone bad, don’t use them for guacamole.

Once you’ve opened the avocado, look for brown spots.

If it’s just one small area, scoop out the brown spot, and use the remaining avocado.

However, if it has spread throughout the avocado, it’s probably a lost cause. You can give it a smell or a taste to be sure.

You can tweak this guacamole recipe to suit your own preferences by varying the ingredients and amounts.

• Add diced jalapeño pepper for spicy kick. You can use fresh or quick pickled jalapeños.
• Add seeded, diced tomatoes for color and texture. Use as a garnish or stir in after the guacamole has been combined.
• If you don’t like raw garlic, omit it, replace it with roasted garlic, or replace with ¼ teaspoon garlic powder.
• For a Southwestern flair, add corn.
• If you like sweet flavors with savory, add fruit like mango, peaches, pineapple, or strawberries. (If using fruit, I recommend omitting the garlic.)

You can simplify guacamole-making by replacing the onions, cilantro, garlic, and lime juice with pico de gallo.

Just stir mashed avocado and pico de gallo together.

(If the pico de gallo has a lot of extra liquid, drain it first, so that the guac isn’t soupy.)

Almost any dish is more delicious with a dollop of guacamole on top.

Eat vegan guacamole dip on its own with tortilla chips or air fried tortilla strips.

You can use it as a sandwich spread or on burgers in place of mayo.

Add a dollop to toast instead of butter or sliced avocado. Or put it in a wrap.

Guacamole is also delicious with these appetizers, snacks, and entrees.

• Tempeh tacos (above)
• Vegan burrito bowl
• Breakfast quesadilla
• Vegan 7 layer dip
• Vegan taco salad
• Veggie fajitas
• Black bean bowl
• Black bean & plantain burritos (below)

Guacamole is best when it’s fresh. Over time, it will start to oxidize and brown.

If you’re planning on storing leftovers, add a squeeze of lime to the top of the guac. That will help ward off oxidation.

Then cover it in plastic wrap, being sure that the plastic wrap is actually touching the guacamole.

Any pockets will mean the guacamole will come into contact with air, where it can oxidize and brown.

Some people swear by the trick of leaving the pit in the avocado to ward off oxidation. But it doesn’t really make a difference.

It just protects that one tiny spot of the guacamole from coming into contact with air. You’ll better off using cling wrap.

Store guacamole in the refrigerator.

When you’re ready to eat the guacamole, if it is brown on top, use a spoon to carefully remove the top layer. Underneath it will likely still be green, because that portion wasn’t exposed to air.

Keep the party vibes going with these healthy vegan dips you will love.

• Baba ganoush
• Pickle salsa
• Pineapple salsa
• Peach & black bean salsa
• Olive tapenade
• Pizza hummus
• Vegan chili cheese dip