Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.
Well, it’s amazing on it’s own or for whatever you like to eat it with.
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The basic guacamole recipe is a classic. It’s a simple avocado dip/spread, first created in Mexico, consisting of just a few ingredients like avocados and spices.
Today, we are going to prepare a super simple guacamole recipe from scratch with only 3 ingredients + salt and pepper. I love to make an avocado toast with it, use it in burgers, with tacos, or eat with chips + nacho cheese.
If you only have 10 or fewer minutes and craving some creamy avocado dip then this 3 Ingredient Guacamole is a perfect choice for you.
The main ingredient for a guacamole – is choosing a perfectly ripe avocado.
When shopping for avocados make sure you choose avocados with stems attached. Because if there is no stem anymore, then it’s more likely that your avocado will have brown spots inside.
Next, do a so-called press test. Gently press your thumb into the skin around the avocado. If the avocado yields to firm gentle pressure, it means it’s ripe and you’re good to go.
Then it’s just a matter of preparing the avocado for eating.
- Lemon or lime juice
- Fresh cilantro leaves
Season with salt and pepper (optional). I’ve used 1/2 tsp sea salt flakes and 1/4 black ground pepper.
Guacamole without cilantro – I know many folks don’t like it so feel free to sub with parsley!
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Slice the avocado in half lengthwise and twist it open. Slice your knife right into the pit to pull it out. Or what you can also do is simply press on the edges of the avocado and the pit should pop out (if perfectly ripe avocado, it should come out easily).
Then, just pull it out with your fingers.
Using a small knife, make few cuts in the avocados. Then scoop the avocado flesh and transfer to a small bowl.
It’s a personal preference, you can do both – either creamy or more chunky mix. I suggest you test few times different ways and decide on which one you like the most.
Press in lemon (or lime) juice.
Add the freshly chopped cilantro in the mix, season with salt and pepper.
Stir everything together and serve chilled with your favorite Mexican recipes.
Like it hot? Add some chilli flakes or fresh jalapeños!
- Can you freeze guacamole? It is best to consume guacamole as soon as it is ready, on the same day – please don’t freeze guacamole.
In fact, is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.
- How To Store Guacamole – In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown.
When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
- What are the benefits of eating guacamole?
- Avocados are super nutrient-rich foods! They are delicious and a great source of monounsaturated fat, which can reduce your risk of heart disease.
- Loaded with fiber, which helps you to feel full for longer
- Contains more potassium than bananas
- Good source of B vitamin which helps to fight off the diseases
- Contains Vitamin C and E
- Contains natural plant chemicals that may help to prevent cancer
- Can I substitute lemon juice for lime juice in guacamole? Absolutely. Guacamole is traditionally made using lime juice but If you like the lemon taste more, you can do that instead. Or what I like to do sometimes, is to mix lemon and lime juice 50:50 and add it to my homemade guacamole. These two citrus fruit juices combined result in even better final result.
- On toast – egg or salmon avocado toast (or with Eggs Benedict or Eggs Royale!) is my favorite!
- Sandwiches, burgers
- Add sour cream to your guacamole and you have a perfect avocado dip/sauce.
- Salad dressings
- Loaded potatoes
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I hope you enjoy this simple guacamole recipe!
If you try this recipe, please leave a comment and a star rating below. I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!
Thank you for reading!
Simple Guacamole Recipe (3 ingredients)
- 4 avocado
- 1 tbsp lemon or lime juice
- bunch of fresh cilantro leaves (about 3-4 tbsp chopped cilantro)
- salt and pepper to taste
- Scoop the avocado flesh and transfer to a small bowl.
- Mash the avocado with a muddler, potato masher or a fork until creamy (personal preference: I like to leave few chunks in).
- Next up, add lime juice and freshly chopped cilantro and season with salt and pepper.
- Stir until all the ingredients combined. Serve guacamole chilled with nacho/tortilla chips, tacos, burritos and many more.
- Lime juice – best practice: drizzle lime juice over the avocados after you have mashed them, this way the guacamole will stay fresh for longer and won’t go brown quickly.
- How to store guacamole – In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
- Can you freeze guacamole – It is best to consume guacamole as soon as it is ready, on the same day. It is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.