Want guacamole in a pinch? This easy guacamole recipe cuts down on all the chopping and prep work. It’s quick and simple to whip up, with just 4 ingredients, but no one will guess you took a shortcut.
This recipe was originally published in July 2018. It has been updated for content and photos.
Guacamole is a Mexican dip made with avocados that’s rich, creamy, and incredibly delicious.
It pairs perfectly with Mexican favourites like tacos, burritos, nachos, and more!
If you already have a favourite guacamole recipe, I still think you should try this one. 😉
I use a shortcut that minimizes the prep work WITHOUT sacrificing flavour.
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Why you’ll love this 4-ingredient guacamole recipe
- Less than 5 minutes to make! Thanks to my shortcut that may not be authentic, but it’s certainly quick and delicious.
- It’s rich with great texture and incredibly mouth-watering.
- Less mess! All you need is a bowl, a knife, a large fork, and your hands!
- Suitable for all types of eaters: it’s naturally vegan, gluten-free, oil-free, nut-free, soy-free, and corn-free.
Ingredients + Substitutions
Here’s all you’ll need for my 4-ingredient guacamole recipe.
- Avocados: Use ripe hass avocados for the best taste and creamy texture.
- Lime: Fresh lime juice is a must for a good guac, but if you don’t have any limes on hand, fresh lemon juice or apple cider vinegar works in a pinch.
- Salsa: My not-so-secret ingredient that minimizes most of the prep/washing/chopping, etc. Use a flavourful CHUNKY salsa with the heat preference of your choice. (I like medium heat.) Chunky salsa is best to mimic the chopped tomatoes, red bell pepper, and red onion often used in guacamole recipes.
- Spices: Salt and optionally some garlic powder.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Cut your avocados in half, remove the pits, scoop out the flesh and mash it in a bowl with a fork or potato masher.
Add the remaining ingredients and stir until well combined. Taste for salt, and adjust if needed.
NOTE: Use VERY ripe avocados for best texture and flavour and don’t overmash. Guacamole tastes best with some chunkier pieces.
Serve your guacamole with chips or any of your favourite Mexican dishes.
This recipe is easily doubled to feed a large crowd, or if you want leftovers.
What to use it with
- Dollop some on top of these Mexican zucchini boats.
- Spread it over my vegan chicken burgers.
- Dunk tortilla chips, black bean chips, or crackers in your guac.
- Put some on your loaded sweet potatoes or baked potatoes!
- Use it to make avocado toast.
Variations
This simple 4-ingredient guacamole recipe is fantastic as is, but if you want to jazz it up or mix up the flavour profile, here are some suggestions.
- Make it spicy: Use spicy salsa and add a very finely chopped jalapeno or ½ teaspoon of red pepper flakes or ground cayenne pepper.
- Add fresh herbs: Some finely chopped cilantro or parsley will add freshness to your guacamole.
Or try this Venezuelan twist on guacamole.
Storage
The lime juice helps prevent your guacamole from browning but eventually will darken, so try to use it within 2-3 days.
The best “hack” to keep your guacamole green for a couple of days is to directly cover the surface of the guacamole in plastic wrap and refrigerate it.
You may also store leftover guacamole in an airtight container, but it won’t stay bright green as long.
I’ve heard that keeping a pit or two inside your bowl of guacamole can also help prevent browning. I haven’t tried this, and I have doubts, but if you’ve tried it and it works, please let me know!
While you CAN freeze extra guac, I don’t particularly like how it comes out of the freezer. It won’t be as bright green as when you first make it, but if you must, you certainly can.
Expert Tips for the best guac 😉
- Use very ripe avocados for the best flavour and texture.
- Do not overly mash your avocados. Mash by hand, not a blender or food processor, or it will be too smooth. I believe the best guacamole has some chunkier pieces left intact.
- Use your favourite salsa that has the most flavour. Since we’re not using fresh tomatoes and jalapenos, you want to ensure your salsa is of good quality. I like chunky medium salsa but use your desired heat level.
- Adjust the flavours to your taste. As with any recipe, adjust the seasoning to your preference. Avocados vary in size so taste your guacamole before serving and add more salt or lime juice if needed.
More dishes for Cinco de Mayo
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 3 ripe avocados
- 2 tablespoons extra chunky salsa I like medium or spicy
- 1 tablespoon lime juice approx. ½ of a freshly squeezed lime
- ½ teaspoon sea salt or to taste
- ¼ teaspoon garlic powder optional
Instructions
- Halve your avocados and remove the pits. Then scoop out the flesh into a mixing bowl, using a spoon. With a large fork or potato masher, mash the avocados without over-mashing. Keep some chunkier pieces in there if you like more texture.
- Add the remaining ingredients and stir to combine.
Notes
- Use very ripe avocados for the best flavour and texture.
- Do not overly mash your avocados. Mash by hand, not a blender or food processor, or it will be too smooth. I believe the best guacamole has some chunkier pieces left intact.
- Use your favourite salsa that has the most flavour. Since we’re not using fresh tomatoes and jalapenos, you want to ensure your salsa is of good quality. I like chunky medium salsa but use your desired heat level.
- Adjust the flavours to your taste. As with any recipe, adjust the seasoning to your preference. Avocados vary in size so taste your guacamole before serving and add more salt or lime juice if needed.
Donna says
Great one! Thanks 🙂
Rosa says
You’re welcome, Donna!
Carol Simpson says
I haven’t made this yet, but the “pit method” does not work. I have tried it (more than once) and have read many times that it’s an old wives tale.
Rosa says
Thanks for sharing Carol. I thought so too. 🙂
Eden says
Yummy! So easy and way too good, it was gone in a flash!
rosa says
Thanks Eden, so glad to hear it.
Noelle says
It really did just take three minutes! How crazy and delicious. It was the easiest!!
rosa says
Thanks so much for your feedback Noelle!