Creamy, chunky, fresh and ready in 10 minutes – this guacamole turns any snack or meal into a celebration.
There’s guacamole … and then there’s guacamole! You know the one – fresh, chunky, tangy, with just the right amount of zip from lime and coriander (cilantro). The one that makes people hover awkwardly by the snack table so they can “just grab one more chip”.
This is that guacamole. It’s made with simple supermarket ingredients you can grab on the way home, and it comes together in less than 10 minutes. No blenders, no complicated steps – just a fork, a chopping board and a bowl.
It’s the ultimate all-rounder: a starter with corn chips, a topping for tacos or nachos, a side for grilled chicken or salmon, or even a sandwich spread. Make it for Friday night drinks, barbecue season, or simply to lift a midweek dinner from “meh” to memorable. And if you’ve only ever had store-bought guac, trust me – you’re about to see what all the fuss is about!
How do I stop guacamole from going brown?
There are a few options:
- Press plastic wrap directly onto the surface to limit air exposure and store refrigerated in an airtight container.
- Top with extra lime juice or olive oil before storing refrigerated in an airtight container.
- Top with cold water (so that the top is completely covered) and store refrigerated in an airtight container. Spoon the water out before serving. This option is my preference, as I find the guacamole easily lasts for 3 days, and the water doesn’t disrupt the flavour.
Can I make this ahead?
Yes – up to 4 hours before serving is fine. For the freshest colour, mash the avocado just before serving and keep the other ingredients prepped separately (I do this if I’m entertaining to keep it extra fresh).
Can I make it without coriander (cilantro)?
Absolutely – swap it for finely chopped flat-leaf parsley or chives. It will taste slightly different but still fresh and delicious. You can also leave it out completely.
What if I want my guac spicier?
Add more chilli (with seeds if you like heat), or a pinch of ground cayenne pepper.
Can I make a bigger batch?
Definitely. Just stick to the ratio of 1 avocado : ¼ small onion : ½ small tomato : 1 tablespoon lime juice, and scale up.
Watch how to make The BEST Guacamole
You’ll enjoy The BEST Guacamole with:
Chicken Quesadillas
Sticky Lime Honey Chicken Tacos
Nachos Beef Folded Wraps
Chicken Fajita Tray Bake
Crispy Fish Tacos
The BEST Guacamole
The BEST Guacamole is one you’ll make on repeat – fresh, chunky and zesty with just the right amount of lime. It’s quick to whip up, naturally gluten and dairy-free, and works with everything from tacos and nachos to barbecue meats or as a starter with corn chips. Perfect for entertaining or elevating a midweek dinner.
- Total Time: 10 minutes
- Yield: 4–6 as a side/snack 1x
Ingredients
- ½ small red onion, finely diced
- Juice of 1 lime (about 2 tbsp)
- ¼ tsp sea salt flakes, plus extra to taste
- 2 avocados (I used two large avocados, but you could use up to 3)
- 1 small roma (plum) or truss tomato (see note 1 for cherry tomatoes)
- 2 tbsp finely chopped fresh coriander (cilantro) leaves and soft stems (see note 1 for substitution)
- 1 jalapeño, seeds removed, finely diced (optional)
Instructions
- Add the onion to a small mixing bowl. Add half the lime juice and the salt. Let it sit for 5–10 minutes while you prep the rest. This quick “pickle” softens the onion’s sharpness.
- Cut the avocados in half, remove the seeds, and scoop the flesh into a separate bowl. Use a fork to gently mash – aim for a chunky texture with some creamy bits.
- To prepare the tomato, you can finely dice it, or, if time permits, use the following method to scoop out the seeds (recommended for the best, non-soggy result!). Slice the tomato in half lengthways, then use a small spoon to scoop out the seeds and watery pulp (you don’t need to be perfect – just remove the juiciest bits). Lay the tomato half cut-side down, then slice into thin strips. Turn and dice into small cubes.
- Add the tomato, coriander, jalapeño (if using), remaining lime juice and onion to the avocado. Fold everything together, then season to taste.
- Serve with corn chips, tacos, nachos, burrito bowls, enchiladas or quesadillas.
Notes
Note 1 – You can also use cherry tomatoes. Just quarter them, scoop out any excess seeds if you like, and chop small.
Note 2 – You can swap the coriander (cilantro) for finely chopped flat-leaf parsley or chives. It will taste slightly different but still fresh and delicious. You can also leave it out completely.
Make Ahead
You can make guacamole for up to 4 hours before serving for the best colour and freshness. If making ahead, keep the avocado separate in the fridge until closer to serving time – mash it and mix with the other ingredients just before eating. Alternatively, make the guacamole completely, then store it in an airtight container in the fridge with a thin layer of cold water on top to prevent browning. Refrigerate until ready to serve (or for up to 3 days) and drain the water just before eating (I use a spoon to ladle the water out).
Leftovers
Store leftover guacamole in an airtight container in the fridge for up to 3 days. To keep it green and fresh, cover with a thin layer of cold water. Drain the water (use a spoon to ladle it out) and stir before serving. Guacamole doesn’t freeze well due to its high water content – it becomes watery and loses its texture once thawed, so enjoy it fresh or refrigerated only.
- Prep Time: 10 minutes (includes onion soaking time)
- Cook Time: 0 minutes
- Category: Sides, Easy Entertaining
- Method: No-cook, One Bowl
- Cuisine: Mexican-inspired
