This CRAZY easy guacamole recipe is so quick to make you might not even get a chance to blink before it’s done! Creamy, delicious and full of healthy fats – this is the perfect addition to tacos, fajitas, loaded homemade nachos and anything else you can think of! Just like my homemade hummus, this quick and easy guacamole recipe is also naturally vegan and gluten free. And trust me when I say – homemade guacamole is always better than shop bought!
Here at Kitchen Mason HQ, we frequently enjoy Mexican food for tea. Especially DIY burritos! There’s something pretty amazing about the addition of guacamole though. It adds that je ne sais quoi, you know? I don’t know what it is, but burritos are jusy way more satisfying with a good dollop of homemade guac. Add some fresh tomato salsa too? You’re onto a winner!
And no, I don’t mean that horrendous processed cack you can buy at the supermarkets. I mean fresh, homemade, clean flavoured guacamole. The GOOD stuff.
And wouldn’t you know it’s actually insanely quick and easy to make at home?! Who’d have thought eh? And super healthy to boot. WIN.
Are your avocados not as ripe as you thought? Don’t worry, all is not lost! Pop them into a bag along with a banana. The ethylene gas that banana stems produce will speed up the ripening process. This should make them ready to use in 2-3 days.
Short on time? Wrap your avocado up in foil, place on a baking tray/oven dish and cook for 10 mins in a 100°C/ Fan 90°C oven. Allow to cool completely before using. (You can chill it in the fridge to help this along.)
Take a sharp knife and cut into the middle of the avocado, where your knife will hit the stone. Carefully turn the avocado whilst still cutting the flesh/skin the whole way around the stone.
Then twist the two avocado halves in opposite directions and they should split apart.
Whilst holding the avocado, swiftly and carefully hit the stone with the sharp knife. (It should stick into it a little.)
Then twist the knife/stone in the opposite direction to the avocado and the stone will come out.
Tadah! You can now scoop out the flesh and use however your recipe requires.
I prefer my guacamole on the slightly chunky side rather than smooth. It’s totally a personal preference though! If you want yours chunky, just stop mashing when it gets to the texture you want. If you want a smoother guacamole, keep mashing until it’s as smooth as you like. Easy peasy!
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Here is what you will need to Make 350g. (Easily halved or doubled.)
(For a printer friendly version, see the recipe card at the end of this post)
*You can use 3 x small avocados if you can’t find large
Using a spoon, remove the flesh from the avocados (2 x large or 3 x small) and place into a large bowl. (See ‘How to Cut an Avocado’ above if you’re not sure how to do this)
Then add the lime juice (juice of 1 x lime), minced garlic, (1 – 2 cloves), sea salt (1/2 tsp) and chopped coriander (handful) to the bowl.
Now mash everything up with a fork. It may take a few minutes to achieve the texture you want but keep going.
I find it helps to tip the bowl almost on it’s side and mash against that instead of mashing at the bottom of the bowl, where the ingredients can slide all over the place.
And that’s it! I told you it was super quick and easy to make didn’t I?!
Serve your guacamole as soon as possible. You can store it in the fridge for up to two days (so long as you wrap in cling film and make sure it’s touching the top of the guacamole to prevent browning) but I do think it’s best served straight away.
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Best served fresh but can also be stored in the fridge for up to 2 days. (Make sure you cover in cling film and ensure it's touching the top of the guacamole to prevent browning.)
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #207
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