Want to make guacamole in a pinch? This easy guacamole recipe cuts down on all that chopping. It’s so quick and simple to whip up, with only 4 ingredients required. But it tastes so amazing, no one would EVER guess you took a shortcut.
This recipe was originally published in July 2018. It has been updated for content and photos.
On the off chance you’ve never tried or heard of guacamole before, it’s a Mexican dip made with avocados that is absolutely drool worthy!
I know you’re going to LOVE this guacamole recipe, even if you already have a favourite recipe!
I know it’s a bold statement, but once you try my shortcut, you’ll never go back to all that chopping and prepping again.
Why this is the best guac you’ll ever make
- It literally takes less than 5 minutes! My shortcut may not make this the most authentic guacamole ever, but it’s fast, delicious and absolutely perfect.
- It’s creamy and chunky at the same time, and incredibly mouth watering.
- No need to dirty too many dishes. All you need is a bowl, a knife a large fork and your hands!
- Everyone loves guacamole. It’s great for parties, great for Mexican night, great for any night! You feel me?
- Some added bonuses: it’s naturally vegan, gluten free, oil free, nut free, soy free, and corn free. Perfect for all kinds of eaters.
How to make this EASY guacamole
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering your guacamole ingredients.
The secret ingredient here which will save you tons of time on prep work is SALSA.
CHUNKY salsa works best to mimic chopped tomato, jalapeno and onion typically in guacamole.
Choose mild, medium or hot, depending on your heat level preference in your guacamole. (I like medium.)
Slice your avocados in half, remove the pits and scoop the flesh out using a spoon. (photo 1)
NOTE: Use VERY ripe avocados for best texture and flavour.
Using a large fork or potato masher, mash your avocado into a chunky texture, you don’t want it perfectly smooth so don’t over mash. (photos 2-3)
Now add the remaining ingredients to the bowl and mix to combine. Taste for salt and add more if needed. (photos 4-5)
Guacamole is done!
Serve your guacamole with chips or any of your favourite Mexican dishes.
This recipe is easily doubled to feed a large crowd, or if you want a lot of leftovers.
Other Dishes to use guacamole with
- Dollop some on top of these Mexican zucchini boats.
- Spread it over my vegan chicken burgers.
- Dunk tortilla chips, black bean chips, or crackers in your guac.
- Put some on your loaded sweet potatoes or any, and all kinds of potatoes!
How long does it keep?
The lime juice helps prevent your guacamole from browning, but eventually will brown so try and use it within 2-3 days, and make sure to refrigerate.
I’ve heard that keeping a pit or two inside your bowl of guacamole can also help prevent browning. I haven’t actually tried this, but I do have my doubts about that. If you try that and it works, please let me know!
The best “hack” to keep your guacamole green for a couple of days is to directly cover it in plastic wrap so that the wrap is actually touching your guac.
This may not work for you if you’re trying to reduce your plastic consumption, so an air tight container is fine as well, but won’t stay green quite as long.
Expert Tips to make the best guacamole every time
- Use very ripe avocados for the best flavour and texture.
- Do not overly mash your avocados. Mash by hand, not a blender or food processor, or it will be too smooth. The best guacamole has a chunky texture, in my humble opinion.
- Use your favourite salsa that has the most flavour. Since we’re not using fresh tomatoes and jalapeno here, you really want to ensure that the salsa you’re using is flavourful. I like chunky medium salsa, but if you like more heat in your guac, use hot.
- Adjust the flavours to your taste. As with any recipe, always adjust the seasoning to your preference. Avocados vary in size so make sure to taste your guacamole before serving and add more salt or lime juice if needed.
More vegan Mexican dishes
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- 3 ripe avocados
- 2 tablespoon extra chunky medium salsa
- ½ fresh squeezed lime
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder optional
- Halve your avocados and remove the pits. Then scoop out the flesh into a mixing bowl, using a spoon. With a large fork or potato masher, mash your avocados without over mashing. Keep some chunkier pieces in there.
- Add the remaining ingredients and mix to combine.