Name: Quick and Easy Guacamole - Printable Recipe
Prep time: 10 min
Total time: 15 min
Yield: 350
Cuisine: Mexican
Ingredients: Spoon; Large bowl; Fork; 2 x Large Ripe Avocados, halved & stones removed *; Juice of 1 x Lime; 1 – 2 Garlic Cloves, minced; 1/2 tsp Sea Salt; Handful of Coriander, roughly chopped

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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!

Quick and easy guacamole in a small bowl with a spoon on purple fabric

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.

How to make guacamole – recipe summary

Use perfectly ripe avocados. (See tips below.)
Use the freshest ingredients possible.
Keep it simple – don’t add tons of unecessary ingredients.
Make it right before serving.
Taste it and add more lime/salt as needed.

How to pick a ripe avocado

A ripe avocado should ‘give’ with a gentle but firm squeeze.
Too soft? It’s over ripe.
Too firm? It’s under ripe.
It should have a dark coloured skin.
If the skin is too green, it’s under ripe.
If the skin is really dark and it feels ‘mushy’, it’s over ripe.

Too Hard? Here’s how to ripen avocado

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. (More on this in how to keep bananas fresh for longer)

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.)

How to cut an avocado

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.

An avocado being sliced in half with a sharp knife on a green chopping board

Then twist the two avocado halves in opposite directions and they should split apart.

a halved avocado on a chopping board with a sharp knife

Whilst holding the avocado, swiftly and carefully hit the stone with the sharp knife. (It should stick into it a little.)

a knife cutting into an avocado stone on a green chopping board

Then twist the knife/stone in the opposite direction to the avocado and the stone will come out.

Alternatively you can just push the stone from the skin side, and it will just pop out.

A halved avocado on a green chopping board with a knife and the avocado pip

You can now scoop out the flesh and use it however your recipe requires.

Chunky guacamole or smooth guacamole?

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!

Guacamole recipe tips

Firmly roll the lime on a work surface before slicing and squeezing. It will release more juice.
Avocado not as ripe as you thought but you’ve already started making your guacamole? Pop it all in a blender and pulse until it’s the texture you want.
Guacamole is best eaten fresh but will keep covered in the fridge (with the cling film touching the top of the guacamole) for up to two days.
Taste as you go and adjust the seasoning as necessary.
Remember you can always add more but you can’t take out. Add things gradually according to your taste.
Rather have a smooth guacamole? Chuck everything in a blender or food processor and blitz until smooth!

Guacamole ingredients

Avocado – Use ripe avocados to make the best guacamole. Can you only get small avocados? Use 3 x small instead of 2 large.
Lime Juice – Use fresh lime juice, the bottled stuff doesn’t even compare!
Garlic Cloves – I use large garlic cloves as I love garlic! If you don’t like overly garlicky food, use small cloves or just 1 x large one.
Salt – I like sea salt best for guacamole.
Coriander – Adds a freshness that only chopped coriander can bring! You can omit this if you’re not a fan.

Quick and Easy Guacamole – Step by Step Picture Recipe

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)

Ingredients

2 x Large Ripe Avocados, halved & stones removed *
Juice of 1 x Lime
1 – 2 Garlic Cloves, minced
1/2 tsp Sea Salt
Handful of Coriander, roughly chopped

Essential equipment

Spoon
Large bowl
Fork

*You can use 3 x small avocados if you can’t find large

Instructions

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.

Have you made this recipe?

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