I admit it. I love guacamole, but I could do without chopping 80,000 ingredients for my side dish! To simplify life without skimping on flavor, make this super easy guacamole! It only takes 3 minutes, 3 ingredients (4 if you want to garnish ☺️), and 5 minutes or less. You definitely want to add this dish to your Cinco de Mayo parties this weekend!
Guacamole is appropriate for just about every occasion! Some of my favorites are using it as a dip for baked corn tortilla chips or chopped veggies. Or you can top off a Mexican-inspired fiesta salad or your favorite fajitas!
Avocado has been really popular the last few years, and for good reason! It walks the talk when it comes to nutrition. Each avocado packs ~9 g fiber, is rich in folate (30% of the daily value) and vitamin K (32% of the daily value), and is a good source of potassium (15% of the daily value), phosphorous (10% of the daily value) and vitamin C (16% of the daily value) (1). It’s also high in mono- and polyunsaturated fats – AKA the heart healthy fats (1). When choosing an avocado, select one that “mushes” slightly when pressed with your thumb but doesn’t have any soft spots. If you plan to use it within 1 or 2 days, store at room temperature. If you won’t be using your avocado right away, store it in the refrigerator to extend its shelf-life.
Using lime enhances the flavor of guacamole dramatically and reduces the need for salt! If you have leftovers, lime also helps limit browning which naturally occurs from leftover guacamole. To choose a juicy lime, pick one that’s smooth, feels heavy for its size and gives a little when rolled between your thumb and palm. Store limes at room temperature. Limes can also be refrigerated for two weeks to extend shelf-life, if needed.
Okay, so here’s where I become a cheater in my super easy guacamole recipe! Usually to achieve the same, robust flavor in guacamole, you need a million diced ingredients. But… salsa is basically a million diced or pulverized ingredients. So… insert salsa to save the day!! My favorite salsa to use in guacamole is Native Texan, Restaurant Style (it’s also sold under the label Texas Legacy at some stores). And believe me – I’ve tried a LOT of different salsas in this recipe! Be sure to mix up your salsa a bit by shaking the jar or using a spoon so you don’t end up pouring straight liquid into your guac. You’ll want to include the “chunky” parts of the salsa for best results!
This recipe uses just a titch of salt (literally – I measured it and it was less than a smidgen!) and diced tomatoes for garnish. You can totally skip on the tomatoes if you prefer, or real talk… if you don’t have any! If you want to add them, either fresh san marzano or Roma tomatoes both work nicely. I actually sometimes add more than just a garnish of diced tomatoes and work them into the mixture so there are fresh tomato chunks all throughout!
How to Save for Later
First of all, by adding a lot of lime that will definitely reduce the browning. But, secondly I have learned a new trick! Pour a bit of water or milk on top of your guacamole before placing it in the refrigerator and it will not brown!! Just be sure to pour the water or milk back off before serving.
As per usual, I hope you love this recipe! Let me know what you think. I always want to hear from you!
- United States Department of Agriculture. National Nutrient Database for Standard Reference Release 28. Available here. Accessed May 1, 2017. (Based off of nutrient needs for adult females).