We love guacamole in our house!! I’ve only had it occasionally over the last few years because many guacamole recipes have ingredients that I don’t tolerate with all of my food sensitivities. Even this simple one has ingredients that my body is having to adjust to eating, but boy it is good! Avocados are loaded with vitamins, minerals, and healthy fats, so this guacamole is full of clean, healthy ingredients. Homemade guacamole usually complies with many different diet types and is allergy friendly. This one is gluten, dairy, nut, coconut, and nightshade free.
Picking your avocados can often be a challenge. If they are hard as a rock, they are not ripe. If they are black and super soft, most likely they are too ripe, and you’ll cut them open to find lots of bad spots. They may not taste good either. So, ripeness about in the middle of those two is where you want the avocado to be. I typically pop off the end brown stem or cap. If that appears very dark brown, it may be indicative of an avocado that’s too ripe. If it is green with a hint of brown when the brown stem is popped off, usually it is close to ready. I also gently press to feel the firmness of the avocado. Too much pressing will cause bruising, so don’t get carried away. If there is a little give to it similar to that of your interior forearm when you press on it, it should be good. We typically have the best luck buying very green, firm avocados and letting them ripen at home.
I have a great tool that makes squeezing lemons and limes a cinch. A great friend of mine, Jenny Tribuzio, shared this tool with me at her house once when I was assisting with her yummy guacamole preparations. You can also check out her great blog, Facebook page and Instagram feed here. I use my lemon lime squeezer or manual juice press all the time! Check it out on Amazon here. I got mine years ago. This one closely resembles mine. Amazon also has a great guacamole bowl and pestle to grind up the ingredients and make the guacamole. Check it out here. It is on my wish list.
Guacamole pairs well with any Mexican meal or is great as an appetizer for any party. We enjoy it best with my roasted green plantains. Click here to see my recipe for how I make green plantains https://destinationcleanliving.com/roastedgreenplantains/. These are seriously one of our favorite things, and they pair perfectly with the guacamole. They are very easy to make too. If you are wanting to do something lower carb, eat this with raw cut carrots or sliced cucumber. That’s also super yummy!
Note that I don’t mention organic avocados below in the recipe. They aren’t on the Dirty Dozen list (a list with the highest pesticide levels in fruits and veggies). They are actually on the Clean Fifteen list of low pesticide fruits and veggies. Also, organic ones are super expensive. This is one of several items I feel comfortable buying conventional.
This is a super simple recipe. Feel free to modify or add ingredients to your liking. Many people enjoy chopped tomatoes, bell peppers, jalapenos and more in theirs.
- approximately 6 medium Hass avocados (ripe but with some firmness)
- ⅓ cup finely diced organic red onion
- juice from 1 organic medium sized lime
- ¼ teaspoon Himalayan pink salt or Celtic sea salt (or more to taste)
- 1.5 Tablespoons of finely chopped organic cilantro
- Wash avocados. Cut in half and remove the seeds. Remove outside skin from avocados and place all of the avocado in a medium sized bowl.
- Add finely chopped onion, lime juice, salt and cilantro.
- Use masher or other utensil to break up avocado and mix all ingredients well.
- Serve immediately.
- Guacamole can turn brown rather quickly when left out, so we typically eat it as soon as it is ready.
Our recipe is this simple, also. But we use garlic and not onion. Kate and I don’t tolerate raw onion very well. Can you tolerate garlic?
Garlic is still questionable for me. I try it is small amounts and seem to do okay. I love onion though so I’ll probably stick with that. I’ve heard garlic is great in guac though!!